Growing up we always had pancakes that came from a box. There were flat, tasteless, and just not very good. It was on a trip to the South that I had, and fell in love with, pecan pancakes.
OMG!! I could not get enough. Every morning I ordered the pecan pancakes. I became obsessed. When we returned home I was determined to find a pancake batter that made the same light and fluffy pancakes. After a few failures, I finally found a batter that works well.
Start with the basics:
All pancakes start with a fluffy homemade batter.
Using the microwave, melt two tablespoons of butter in a microwave-safe bowl. Let cool slightly.
Combine a cup of flour, one tablespoon of sugar, two teaspoons of baking powder and a half a teaspoon of salt.
Beat the melted butter with one egg and one cup of milk.
Stir the wet ingredients into the dry until combined. Do not over stir. Lumpy batter is good batter!
Heat a nonstick square griddle over medium-high heat until hot. Brush pan with oil. Pour about a fourth a cup of batter into the pan, making a few pancakes at a time. Cook until bubbles burst.
Turn and cook until golden. Remove from pan and repeat until batter is gone. Stack pancakes on a warm plate. Serve immediately.
Using the basic batter add/edit/omit to make one of a kind pancakes that will suit all tastes. Here are a few of my favorite variations.
Add 1 teaspoon of vanilla extract and a cup of finely chopped pecans to the batter.
Add 1/4 cup of cocoa powder and 1 cup of semi-sweet mini chocolate chips to the basic batter. Increase the milk to 1 1/4 cups. Serve with a caramel syrup. Sprinkle with shaved chocolate and toffee pieces.
Cinnamon Swirl Pancakes:
Omit butter from the basic batter. In a small saucepan combine 1/4 cup butter, 1/4 cup of light brown sugar, 1/4 cup pecans, and 1 teaspoon of cinnamon. Cook on low until butter is melted and sugar dissolved. Pour about a fourth a cup of the basic batter onto skillet. Add the cinnamon mixture in a circle and using a knife carefully swirl into batter.
Serve with a powdered sugar syrup. Mix 3 cups of powdered sugar with 3 tablespoons of milk. Stir until smooth. Spoon icing into a plastic bag. Snip a corner of the bag and drizzle icing over warm pancakes.
Simple, easy, and so much better than a box mix. – Ella
• 2 tablespoons butter
• 1 cup flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk