Home Cooked Thoughts

Would you believe that you can make pancakes without pancake mix?!  It’s true!  I did it just this morning and you would think I had been making them for years.  Not only were they yummy, but they were fluffy and squishy and I could have eaten ten of them.  So, without further ado I will share this oh-so-easy recipe with all of you.

Grab a mixing bowl, a breakfast griddle, some measuring cups, and a whisk.  I like to preheat my oven to it’s lowest temperature as well (to keep those cakes warm while the rest cook).

Sift together these dry ingredients first:

1 1/2 c. flour

3 1/2 t. baking powder

1 t. salt

cinnamon (I’ve never measured this spice, but for those of you who insist on a guide – I suppose a 1/2 teaspoon would suffice.)

1 T. sugar

So, sift those together and once their well sifted form a well in the middle of the ingredients to pour your wet stuff.

1 egg

3 T. melted butter

1 1/4 c. milk

vanilla extract (also something I tend not to measure, but I would guess 1 teaspoon)

Now, grab that whisk and use your wrist to make that batter nice and smooth.  A little birdy mentioned to me that the reason these pancakes are so fluffy is due to the smoothness of the batter.  Once smooth, I like to place the bowl next to the griddle and find something else to do for 10 minutes.  I don’t know the chemistry involved but some batters work better for you when you let them sit for a little while.  This is one of them.

Once my griddle is warm I put small bit of butter on it then use a 1/4 c. scoop to pour my pancakes.  You should know how to work it from here . . . when you see those bubbles on top – flip!

And, ENJOY!  I’ll post pictures next time I make them . . . I’ve been eating them too quickly to snap photos!