Daddy’s (or Papa’s) light and fluffy pancakes are legendary in our family. In fact, a visit is not complete until he makes them for breakfast. And I finally got his secret recipe! The secret is not so much in the ingredients, but in the technique.
Makes about 8 pancakes, but can easily be doubled.
Daddy’s Pancakes
Equipment
- 1 electric frying or
- 1 skillet
Ingredients
- 2 Eggs if doubling the recipe add one more egg
- ¾ cup All-purpose flour
- ½ cup Milk
- 1 tbsp Granulated sugar
- ½ tsp Salt
- ½ tbsp Vegetable oil
- ¼ tsp Vanilla
- ½ tsp Baking soda rounded
- 1 tsp Baking powder
- ½ cup Blueberries fresh or frozen, optional
Instructions
- Heat lightly greased frying pan or griddle on medium-high to 350°F.
- Warm a plate in the oven or warming drawer at low temperature (200°F).
- In a medium bowl, beat eggs until frothy.
- Add flour and milk and beat to mix well. Check for a pancake batter consistency.
- Add remaining ingredients in the order listed and mix.
- Gently fold in the blueberries, if adding.
- Spoon batter onto hot frying pan. You can make baby-sized pancakes or regular-sized or different shapes. Sometimes the size and shape of the pancakes is just as important as the taste!
- Turn pancakes when air bubbles form and pop on the top. The batter will lose its shine.
- Pancakes are done when they are a rich golden brown on both sides and not sticky in the middle.
- Keep pancakes warm on a plate in the oven while you cook the remaining batter.
Nutrition
You can find this and many more great recipes in my book Meal Planning Made Easy.
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