This simple recipe produces pancakes that are light and fluffy...the closest that I have ever come to restaurant quality. These pancakes can also be frozen for a quick and easy breakfast anytime. Place pancakes on a single layer on a baking sheet and freeze before storing in an airtight container. To defrost, place pancakes in a single layer on a microwave safe plate and microwave for 30 second intervals until perfectly hot. (One goal I have for this recipe...convert it to gluten free. I'll post it as soon as I have it perfected.)
1 1/2 cups flour (whole wheat works great)
2 1/2 tablespoons sugar (can substitute or reduce)
3 1/2 heaping teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 1/2 cups milk
1/3 cup butter, or margarine (I like to fill my measuring cup half full of apple sauce and
then top off with coconut oil)
Optional: blueberries, chocolate chips, pecans, strawberries, walnuts, almonds
Mix dry ingredients thoroughly. Add egg and milk, using only enough milk to make a thick or heavy pourable batter. Stir in butter. Yields 20 three inch pancakes.
Simple Idea: Pre-measure your own mix!! When I measure one recipe in the mixing bowl, I often measure out an additional 4 or 5 in jars to make breakfast prep a little easier and faster in the future.
(Recipe from "Lone Star Legacy - A Texas Cookbook", published by the Austin Junior Forum)