Pancakes
by Sheri Blanchard
"Just A Pinch" website
My family loves these pancakes and they are fast enough for a school day breakfast. No reason ever to use a mix! The directions are wordy - it may take longer to read them then it will to get the first pancakes into the pan. The cakes aer so nice that we sometimes have them with berries and whipped cream for dessert.
3 tablespoons salted butter
1 cup milk
1 large egg
1 cup all purpose flour
1 teaspoon baking soda
1/4 cup sugar
1) First melt the butter in a (2 cup) glass measuring cup (microwave about 30 seconds). While that is happending I put griddle onto heat. Then, mix flour, soda, and sugar in a medium bowl. Prep griddle with butter or cooking spray as desired. Remove butter from microwave, add milk and egg. Beat with a fork little to mix. Add wet ingredients to flour mix. Mix briefly - will be slightly bumpy. I use a spring type ice cream scoop to make the pancakes - it's about the right size and leaves fewer drips. Scoop or pour and cook in the usual fasion. If you've NEVER made a pancake - put the batter into the pan when it's medium heat (a butter pat will have melted and started to form). When the batter has noticeable bubbles flip it over and cook for another minute or two, then serve.
by Sheri Blanchard
"Just A Pinch" website
My family loves these pancakes and they are fast enough for a school day breakfast. No reason ever to use a mix! The directions are wordy - it may take longer to read them then it will to get the first pancakes into the pan. The cakes aer so nice that we sometimes have them with berries and whipped cream for dessert.
3 tablespoons salted butter
1 cup milk
1 large egg
1 cup all purpose flour
1 teaspoon baking soda
1/4 cup sugar
1) First melt the butter in a (2 cup) glass measuring cup (microwave about 30 seconds). While that is happending I put griddle onto heat. Then, mix flour, soda, and sugar in a medium bowl. Prep griddle with butter or cooking spray as desired. Remove butter from microwave, add milk and egg. Beat with a fork little to mix. Add wet ingredients to flour mix. Mix briefly - will be slightly bumpy. I use a spring type ice cream scoop to make the pancakes - it's about the right size and leaves fewer drips. Scoop or pour and cook in the usual fasion. If you've NEVER made a pancake - put the batter into the pan when it's medium heat (a butter pat will have melted and started to form). When the batter has noticeable bubbles flip it over and cook for another minute or two, then serve.
