Nothing says “weekend” like pancakes for breakfast. When you see how simple it is to whip them up from scratch, you’ll wonder why you never did it before.
When I first made hubby these pancakes, he was just amazed how delicious his breakfast was tasting, without to know I had made them from scratch he asked; did you make these yourself? I proudly agreed, with a big-old-smile on my face.
All I can say is; try this recipe and you will never buy ready-made pancake mixes from the store again! They are fluffy and super delicious, great with any topping – if syrup, butter or homemade strawberry jam (I like mine with my homemade strawberry jam).
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- Mix all dry ingredients together in a big bowl, add the egg, milk and butter or oil. Stir until combined. For each pancake, spoon 2 to 3 tablespoons of batter onto pan or skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.