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Hello all. First time poster....long time lurker. Very much enjoy and appreciate all of the advice on this site. This pancake recipe has become a Sunday morning ritual at my house. If you get a moment try it out, and feel free to comment / critique.
1 1/4 cups flour - I prefer King Arthur unbleached all-purpose
2 Tablespoons sugar
2 Tablespoons baking powder - prefer Rumford Alum free
1/4 Teaspoon salt
1/2 Teaspoon cinnamon
1 cup whole milk
2 eggs - beaten
3 Tablespoons melted unsalted butter
1 Teaspoon Vanilla extract
Sift the dry ingredients together. Add the wet ingredients. Stir together with a fork until well mixed but batter is still a bit lumpy (sorry...not sure how best to describe this). Let batter stand for 10 minutes. In the meantime, heat up a non-stick griddle. When griddle is hot, brush on a coat of Crisco Vegetable Shortening. Give the batter another quick stir and pour your pancakes onto the griddle. The batter will not be free-flowing, it is kind of thick so you may need to coax it out.
I serve this with a peach compote and my 6-year old daughter can't get enough.
1 1/4 cups flour - I prefer King Arthur unbleached all-purpose
2 Tablespoons sugar
2 Tablespoons baking powder - prefer Rumford Alum free
1/4 Teaspoon salt
1/2 Teaspoon cinnamon
1 cup whole milk
2 eggs - beaten
3 Tablespoons melted unsalted butter
1 Teaspoon Vanilla extract
Sift the dry ingredients together. Add the wet ingredients. Stir together with a fork until well mixed but batter is still a bit lumpy (sorry...not sure how best to describe this). Let batter stand for 10 minutes. In the meantime, heat up a non-stick griddle. When griddle is hot, brush on a coat of Crisco Vegetable Shortening. Give the batter another quick stir and pour your pancakes onto the griddle. The batter will not be free-flowing, it is kind of thick so you may need to coax it out.
I serve this with a peach compote and my 6-year old daughter can't get enough.
