A Good, Old Fashioned Pancake
From the Kitchen
Who doesn't have a memory of weekend morning pancakes?
My earliest memories of this classic breakfast revolve around my maternal grandfather Erle. He did the majority of the cooking and excelled at both pies and pancakes. Waking up at my grandparents home during summer vacation and having a plate of piping hot pancakes smothered in syrup before heading to the beach for a full day of sand and surf will be something I never forget. Those pancake breakfasts are as memorable to me as his infamous apple and lemon meringue pies are to so many others.
After years of using box mixes from the grocery store, I stumbled upon this recipe that is essentially as simple and convenient as using a prepared mix. I don't think I have bought one since. The dry ingredients can be mixed and stored in advance to make preparation even easier. They come out perfectly every time and even freeze beautifully if you want to double the batch and have extra on hand for quick weekday mornings.
Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon white sugar
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3 tablespoons melted butter
- 1 1/4 cups milk
Instructions
- Sift dry ingredients together in a large mixing bowl.
- Add egg, milk, and melted butter to dry ingredients and mix until smooth. It's ok if there are a few small lumps.
- Heat a griddle or pan over medium heat.
- Ladle batter onto hot griddle; about 1/4 cup per pancake.
- Cook until bubbles form across the entire surface and the edges solidify.
- Flip and cook the underside until golden brown.
- Repeat with remaining batter.
- Serve immediately.