Good Old Fashioned Pancakes
This recipe yields very full and fluffy pancakes. The only problem I had was the salt content; when measuring, I did a scant tsp in combination with regular butter. If this is a mistake any one's made, please remember that reg butter is already very salty, so reduce the salt to no more than 1/2 tsp, even 1/4 tsp (or a fat pinch/dash) will do. As long as there is some salt in the recipe, it will suffice. I've got the rest of the batch of batter I made this morning and only 3 pancakes were made of it. I don't know what I'm going to do with it, but I certainly do not want to waste anything.
*2011 AMENDMENT*: i've updated this recipe to make it a tad healthier. i added about 1/2 c butter milk to the 1 1/14 c milk, heated that up in the microwave until just above room temp and stirred the mix to re-combine. For extra fiber, I added 1/4 lb (1.5 tiny) sweet potatoes, well mashed, that i beat the eggs into. When that was well combined, I added the buttermilk/milk mixture and sifted in the dry ingredients. For the dry, I used 1/2 cup of whole wheat flour and 1 c a/p flour sifted with the baking powder and sugar. used salted butter and completely omitted the salt. All combined, I let sit for about 10 minutes until air bubbles came to the surface while my cast iron got good and hot. I make little mini pancakes for my kiddos, and i got about 20 little ones with this recipe, most of which went into my fridge for a quick and easy reheatable breakfast.
4 users found this review helpful
Jan. 23, 2011