I’m always looking for recipes for breakfast. I rarely make pancakes, because my kids prefer waffles, but these were great for a Sunday morning. These pancakes are very similar to buttermilk pancakes, but instead of using cold buttermilk, you make a warm milk-butter mixture.
The texture of these pancakes were really good and while they weren’t as puffy as I hoped, they were light and fluffy…exactly what you want in pancake. I served them with raspberries and little drizzle of maple syrup. The recipe made around 30 silver-dollar sized pancakes – perfect sized for my kids! I froze the leftover ones and they were perfect for a quick breakfast during the week.
2 cups flour
pinch of salt
1 Tbsp + 1 tsp baking powder
1 Tbsp sugar
1 tsp vanilla extract
7 Tbsp unsalted butter, cut into cubes
1 1/2 cups milk
2 eggs, beaten
In a large bowl, mix together the flour, salt, baking powder and sugar. Set aside. In a small saucepan, heat the butter and milk over medium heat until the butter melts. Once the butter has melted, remove from the stove and stir in the teaspoon of vanilla extract.
Combine the warm butter-milk mixture with the dry ingredients with a whisk until there are no more lumps. Stir in the beaten eggs and mix together.
Melt a teaspoon of butter on a griddle/skillet over medium heat. Pour a ladle of batter into pan and cook for 3 minutes until small bubbles start to form and then pop. Flip over and cook on the other side for an additional minute. Continue making pancakes with the remaining batter. Serve with your favorite toppings – fruit, syrup, more butter, powdered sugar, peanut butter….I could go on and on!
Source: Home Made Summer Cookbook by Yvette van Boven