We love pancakes, but don’t eat them often. I admit that we use Bisquick mix to make our pancakes. We both grew up with pancakes made that way. How were we supposed to know that you could make your own? I’ve never been that confident in the kitchen, but I’m getting better and trying new things. Thankfully, I haven’t sent anyone to the hospital with food poisoning. I’ll be trying to make pancakes from scratch and Bisquick, and see if they can tell the difference.
Click here on Mini Pie Kitchen for the recipe and directions.
Here’s a fail-proof recipe reminiscent of grandma’s kitchen, ensuring light and airy pancakes every time.
Basic Pancake Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons butter, melted
- 1 teaspoon pure vanilla extract (optional)
Instructions:
- Prepare Dry Ingredients: In a large bowl, sift together the flour, baking powder, sugar, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
- Mix Batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; the batter should remain slightly lumpy to ensure fluffiness.
- Rest Batter: Allow the batter to rest for about 5 minutes. This helps in achieving a lighter texture.
- Heat Griddle: Preheat a non-stick skillet or griddle over medium-high heat and lightly grease it with butter or oil.
- Cook Pancakes: Pour approximately ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook the other side until golden brown.
- Serve: Serve warm with your choice of toppings, such as maple syrup, fresh berries, or a pat of butter.
This recipe is inspired by traditional methods that emphasize simplicity and quality ingredients, ensuring each pancake is tender and flavorful.
This is the recipe I learned as a very young girl and had no trouble remembering:
1 c. milk
1 egg
1 tsp baking powder
I c. flour
Over the years I got a feel for when the local conditions meant that I should add an extra spoonful of flour or milk.
To make sure that they won’t stick to the pan get the pan hot before you add the oil and the oil hot before you add the batter.
In home ec. I learned that you don’t flip them until you notice that the batter on the edges is no longer liquid.
Barb, Thank you for your recipe and information. It is a very easy recipe to remember.