Pancakes

The classic pancake is a weekend staple in our family. The kids do enjoy variations on the theme such as chocolate chip, strawberry, and blue berry, but the following recipe is for the classic pancake that makes about 8-10 small pancakes.

Wet Ingredients

3/4 cups of milk
4 teaspoons vegetable oil
1 teaspoon vanilla extract
4 teaspoons apple cider vinegar
1 egg

Dry Ingredients

1 cup all purpose flour
4 teaspoons sugar
1/2 teaspoon crushed kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Cooking and Serving Ingredients

whipped butter
syrup, honey of your choosing

Start by mixing all your dry ingredients thoroughly in a medium sized mixing bowl. You want the ingredients to be evenly distributed.

In a separate mixing bowl combine all your wet ingredients.

Once thoroughly mixed pour the wet mixture into the dry mixture and combine with a large fork or small whisk. The goal is to get it well mixed but still chunky.

On a medium to high heated griddle, drop four to six dollops of whipped butter and allow to melt and cook.

using a serving spoon add a dollop of pancake batter to each dollop of butter, allow them to spread out slowly and make sure they are spaced enough to not be touching.

Once the batter stops producing bubble pores on the surface, its time to flip them over and cook for a couple minutes longer. Feel free to add a little butter to the edges of the pancakes to enhance their flavor.

Remove from heat and plate, top them with some butter and warm syrup and you’ll have a deliciously fluffy pancake breakfast.