One of my favorite things to do is to make Sunday breakfast! Its a great time to regroup from the hectic week and sit down for some great family time. Lately we have been slacking with a Bob Evans located close by, but its never too late to get back to the norm. Plus these pancakes give Bob Evans some competition. Make sure you sift the flour. It makes all the difference.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 tablespoon white sugar
1 1/4 cups milk
1 teaspoon vanilla
1 egg
3 tablespoons room temperature butter diced
Directions
Sift together the flour, baking powder, salt and sugar. Sifting is the most important step! Make a well in the center and pour in the milk, egg, vanilla and butter. Mix all of the ingredients until smooth and uniform.
Heat a pan of griddle on the stove over medium heat. Pour the batter into the pan, using about 1/3 cup for each pancake. Lightly brown both sides until bater is fully cooked.
*For thinner pancakes add 1/4 cup more of milk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 tablespoon white sugar
1 1/4 cups milk
1 teaspoon vanilla
1 egg
3 tablespoons room temperature butter diced
Directions
Sift together the flour, baking powder, salt and sugar. Sifting is the most important step! Make a well in the center and pour in the milk, egg, vanilla and butter. Mix all of the ingredients until smooth and uniform.
Heat a pan of griddle on the stove over medium heat. Pour the batter into the pan, using about 1/3 cup for each pancake. Lightly brown both sides until bater is fully cooked.
*For thinner pancakes add 1/4 cup more of milk
No comments:
Post a Comment