Momma making pancakes and watching Saturday morning cartoons with daddy! Sometimes it’s the little things that stick with us the longest!! Of course, those memories aren’t hard to recall when the pancakes were amazing and a crazy coyote was busy chasing a pesky bird throughout the dessert! Is it actually sad that some aren’t going to get that reference???
Now, in my neck of the woods, we had an obvious abundance of sugar cane. Growing up we would go in the cane fields, cut a stalk, and naw on it for hours. Talk about GOOD!!! So needless to say, I’m partial to cane syrup over pancake or maple syrup. If you ever get a chance, check out Steen’s Cane Syrup. It’s my daddy’s favorite from when he grew up and it’s been mine as long as I can remember!
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Even though the TV guide is different nowadays, I want my children to have the same memories of enjoying an iconic breakfast dish with their parents. So, fluffy pancakes on a Saturday morning is a thing in our home, I hope it becomes one in yours as well!
The key to making these rise and be fluffy, is to mix them only a little bit. Don’t be afraid of the lumps, embrace them!! Those little suckers are going to be your best friend in the morning. If you don’t like the lumps, they will still taste good but won’t rise up as high.
A few years ago, my amazing husband surprised me Christmas morning with the KitchenAid Mixer that I’ve been wanting for SOOOO long!!! I guess all the little hints finally paid off. Needless to say, that morning was PANCAKE MORNING! And it’s been a Christmas morning tradition since then!
So, we’re going to start with combining the dry ingredients in a good mixer on the lowest setting. To this, add the egg and continue mixing until you see the egg incorporated. Slowly add in the milk and melted butter. Once the liquid is poured in, turn the mixer to the 2nd speed for about 10 seconds.
Before you think you’re done though, take a spatula and make sure the dry ingredients are combined from the bottom of the bowl. If it isn’t you can mix again quickly but only a few seconds at a time until you’re satisfied with the consistency.
I have a big family so I tend to have a lot of pancakes to make at a time. Everyone is hungry and we like to eat together. Having a good griddle on hand helps get this done quickly! Check out the one I love, Presto Tilt & Drain
Once the batter is to your liking, use a 1/3 c. measuring cup to scoop out just the right amount for a 5″ pancake onto a griddle heated to 375˚. You want to pour it in a circular pattern instead of just dumping it on the griddle. Since this batter will be fairly thick, pouring it in one spot could give you an inconsistent thickness.
After the batter has been cooking for a few minutes, you’ll notice some bubbles start ‘popping’ in the batter. That’s when you know it’s time to flip. When you do flip it, flip it with a purpose! Don’t lolligag around, flip that sucker! This keeps a more uniform shape and help them cook evenly.
Now that you’ve flipped them, it should literally take about 1 minute to finish cooking. At this point, most of the batter has already cooked so you’re mostly just browning the other side. If you have doubt, stick the edge of the spatula in the middle of the pancake, if it comes out clean it’s done.
Top with butter, syrup, berries, honey, fruit … I mean, just put something on that stack of goodness and enjoy!
Homemade Pancakes
Ingredients
- 2 cup Flour all purpose
- 3 ½ tsp baking powder
- ½ tsp salt
- ¼ cup sugar
- 1 ¼ cup milk 2%
- 1 egg
- 3 Tbsp melted butter
Instructions
- Melt butter in a microwave safe dish, set aside
- In a mixing bowl, whisk together all dry ingredients until well combined.
- Add in egg and whisk on low until the flour looks crumbly.
- Slowly pour in cold milk and melted butter while on a low setting.
- Combine dry and wet ingredients but do not over mix, there will be some lumps.
- Using a ⅓ c. measuring cup, slowly pour batter in a circular direction onto a preheated 375° griddle.
- Once the top side has bubbles, flip and cook another 1-2 minutes until done.