Homemade pancakes have become our latest food obsession. As a restaurant-family, mornings are our main time together, so breakfast is a big deal in our house. Summer is here, we have a new griddle, and enjoying the luxury of fresh pancakes has become a regular event for us, even on weekdays. (Weekends are reserved for my cousin Zack’s special, decadent variety which he calls “Bacon Pancakes,” a.k.a., pancakes cooked with bacon grease).
I’ve figured out the best temps on the griddle and mastered the art of whisking the batter just enough (you actually want some lumps in there or those bubbly little holes won’t appear), so now it’s time to take it to the next level by experimenting with different ingredients: fruits, nuts, and flours.
My mother makes some incredible pancakes using wild rice flour, so I know we’ll be trying those soon. And this weekend I’d like to make a version of banana-pecan pancakes, and will toast the pecans first for better flavor. It’s hard to go wrong with homemade pancakes because they are just so delicious – and cheap – to make.
But we’d love to hear from you and find out what your favorite pancakes are:
- Do you make your own pancake mix, or use one from a box (and if you do, which brand do you use)?
- Do you have a favorite fruit, and do you add it to the batter or directly to the pancake?
- Have you got a favorite syrup or topping?
- Have you tried different flours?
- Do you have any special tricks or tips?
Or, if pancakes aren’t your thing, what other breakfast foods light up your mornings? To share your food thoughts please feel free to post a comment below, send us an email to email@example.com, or click here to post your answers on our Facebook Page.
Our basic pancake batter:
1 1/2 cups flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt (I use sea salt)
1 tablespoon sugar
1 1/4 cup milk (I start with 1 cup and add more as needed, up to 1 1/4 cup)
1 large egg
1/2 teaspoon vanilla
3 tablespoons butter, melted
Mix the dry ingredients together in a large bowl. Mix the egg, milk and vanilla together and lightly incorporate into the flour mixture. Once the ingredients have just come together, stir in the melted butter until the mixture is somewhat smooth, but still has small lumps.
Heat griddle or pan to medium-high (I dance around between 325 – 350 degrees). Lightly grease the surface with oil, bacon fat, butter, cooking spray, etc. Use a ladle or 1/4 measuring cup to pour batter onto hot surface, being careful to leave space between each cake.
As the pancakes cook, those bubbly little holes will start to appear, but continue to cook for 1 -2 minutes longer before flipping. Cook for about 2 to 3 minutes, until golden brown on both sides. Serve hot with pure maple syrup and enjoy!