Growing up, fluffy pancakes were a delicious way to start the morning. Sometimes mom would reserve these for weekends, but often she would serve these before school. They were fluffy and buttery, and offered a comforting start to the day. As an adult, I still love pancakes, and not just on weekends. I whipped up this batch yesterday, on a Monday, for lunch. Pancakes are so versatile, you can create them into fun shapes, accent them with chocolate chips or lemon ricotta, or fruit inside, or serve them with whipped crème or powdered sugar. One of my very favorite ways to enjoy them is to load them up with fresh berries and syrup.
This recipe will help you create the perfect classic pancake. This recipe will yield large, beautifully golden shaped pancakes that have fluff, but consistent shape and appeal. You’ll be able to stack ’em as high as you’d like before you load them up or top them with your favorite syrup. Make sure your griddle is nice and hot but not scorching, I like to set my griddle to about 350-375 and let it preheat nice and hot while I’m mixing up my batter.
Okay, here we go:
Prep/Cook Time: ~30 mins
Author: Mindi Cunningham | sweet basil & lemon
Quantity: 8-12 large pancakes (depending on size)
3 cups of all purpose flour
1 tsp salt
2 tsp baking powder
5 Tbsp granulated sugar
2 cups milk
1 tsp vanilla
1 cup water
2 Tbsp vegetable oil (extra for cooking the pancakes on the griddle)
In a medium sized mixing bowl, combine and whisk together dry ingredients. Then add the wet ingredients to the dry mixture and stir until all ingredients are well combined. I like to let my mixture sit for a few minutes before scooping out the batter.
Next, drizzle a thin layer of vegetable oil over griddle, using the back of the spatula to smooth the oil evenly. Take a soup ladle and scoop out a near full serving of batter, just shy of filling the ladle to the rim. Carefully pour the batter onto the griddle keeping the pour steady and in one place until batter has formed a nice circle shape onto the griddle.
When visible bubbles have formed throughout the batter facing side of the pancake, and the underside of the pancake is a nice golden color, as shown in the pictures above, it’s time to go ahead and flip the pancake. Once the underside is golden as well, remove from griddle. Repeat the process until all pancakes have been made. I use a standard pancake griddle and am able to make two large pancakes at a time. To keep the pancakes warm until serving I simply stack them and keep them heated in the oven at 170.