I’m not much of a baker; it’s just not my thing. I do, however, love a good homemade pancake or waffle on the weekend. Which kinda means I need to know bakery cooking (a little). Because without a baker’s precise measurement know-how, you might end up with something…let’s just say…ugly.
Pancakes are so simple to make from scratch, you’ll wonder why the heck you ever bought powder in a box…or…GASP!…a plastic jug.
Here’s my favorite pancake recipe, and I love it because it’s very forgiving if you add a little too much of this, or not enough of that. Still use your measuring cups, but don’t worry about leveling every last granule of powder.
Add the butter and 2 tablespoons of the canola oil to a large skillet, and set over medium to medium-high heat.
In a large bowl, combine the flour, baking powder, salt and sugar. Set aside.
In another small bowl (or I use a 2-cup glass measuring cup), whisk together the egg, milk, honey and vanilla. Pour the milk mixture into the flour mixture, and stir for about 20 seconds, or until the flour is just incorporated–no need to over-mix the batter.
The skillet is ready if the butter has melted and looks a little foamy. Make sure the butter and oil evenly coat the bottom of the pan; sometimes I’ll use a wadded up paper towel to spread it around.
Pour the pancake batter (about 1/4 cup per pancake) into the skillet, and cook for 3 to 4 minutes, or until the top of the pancakes get filled with bubbles. Using a spatula, flip the pancakes and let cook for another 2 minutes. Repeat with the remaining batter.
Serve hot with butter and honey or syrup. Makes about 9 pancakes.
Note: Since the pancakes can’t all be cooked at once, I place them on a dinner plate as they’re done and cover the plate with a large pot lit. The steam from the newest hot pancakes keeps the older ones warm, without getting dry, until we’re ready to eat.