Fluffy golden brown pancakes.
Slightly toasted with just enough sweetness.
Stacked high with warm maple syrup and a side of bacon.
Yes, yes, yes.
Seriously, my kids cannot get enough of these pancakes.
I don’t typically keep “pancake mix” in the pantry and have never been a fan of most store bought mixes. Luckily this mix is made with just a few staples that you probably do keep in the house. They are quick and easy to prepare, I often make these before school but they are such a hit that they can be served at Sunday brunch as well.
So when you have a crisp fall morning and you are digging around in your pantry and refrigerator looking for something different for breakfast, give them a try. I don’t think you will be disappointed!
Enjoy!
Pancakes
Makes 6-8 large
INGREDIENTS
1 cup All-Purpose Flour
2 tsp. Baking Powder
2 Tbsp. Sugar
1/2 tsp. Salt
1 Large Egg
3/4 cup + 2 Tbsp. Milk
2 Tbsp. Unsalted Butter
Oil or butter for cooking
DIRECTIONS
1. Melt Butter and allow to slightly cool
2. Mix dry ingredients
3. Mix in egg and milk
4. Slowly add butter
5. Once mixed, heat pan with small amount of butter or oil over medium to medium high
6. When pan is warm drop pancake mix about 1/2 cup at a time
7. Flip pancakes once slightly firm
8. Serve with warm maple syrup
NOTES
- Leftover pancakes keep well in the refrigerator for several days or can be frozen for up to one month
- Mix it up and throw in some blueberries, chocolate chips, banana slices, etc. prior to cooking
- The mix works great for waffles as well!
