So. I almost never make pancakes. However, with two friends over for the night, why not cook up a quick, easy, special treat? Pancakes are the best because 1. they are yummy and 2. they are extremely easy to make! Those pancake mixes? Don’t bother! Making pancakes takes me….tops, seven minutes. There is NO NEED to get a pancake mix when you can make the real-deal at home in barely no time, while also achieving that satisfying home-made taste. I happen to love this recipe because of it’s simplicity but ability to be soooo good. So. Let’s get to it:
This recipe is from Better Homes and Gardens-New Cook Book. Copyright 1996.
Makes: about 8 pancakes that are 4 inch in diameter. I always do a double recipe. But here is the single recipe. Also note that it supposedly makes 36 dollar sized pancakes (which are 2 inch in diameter), but I’ve never tried them that way so I can’t vouch for it.
- 1 cup all-purpose flour (or whole wheat. Doesn’t really matter).
- 1 tbs white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 beaten egg
- 1 cup milk
- 2 tbs cooking oil (veggie/canola oil)
- Chocolate chips, blueberries, whatever you want in your pancake!
If you have a pancake skillet, this is where you get it out and assemble it and set it to 350 F and grease it. If not, don’t worry about it. Just get a large pan out and butter it when you’re all ready to get those panned cakes cookin’.
In a medium sized bowl, stir together the flour, sugar, baking powder, and salt. Make a small well in the middle of the dry mixture and set aside. A well is basically just punching a hole in the middle of it.
In another medium mixing bowl combine the egg, milk, and cooking oil.
Add the egg mixture all at once to the dry mixture and stir together. Stir until moistened, the batter should be lumpy.
For standard sized pancakes, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet (the pan). For dollar-sized pancakes, pour 1 tbs onto the cooking mechanism 😀 If you want toppings, add a small handful of them onto the individual pancakes immediately after you put them on the skillet.
Cook over medium heat (keeping a close eye on them) until little bubbles are forming on the top. Then, flip them, and cook until they are easily removable and golden-brown on the bottom.
Serve warm and enjoy!
If you reeeaaaally want the calorie count on this, it’s 114 calories for one 4-inch pancake. So not that bad at all! Pancakes are really just so simple that yes, while there is some sugar, it’s not a substantial amount. It has 5g of total fat (1 g saturated) from the cooking oil, 14g carbs from the flour, and then 3g protein from the egg I think 🙂