Homemade Pancakes

I was lucky enough to grow up eating homemade pancakes.  I never had frozen pancakes or ones from a box, mix, or tube.  My mom would treat us to pancakes several times a month, usually on Saturday mornings when we had friends stay the previous night.  They always impressed and were simply delicious. 

I still make pancakes for my husband (who never had homemade pancakes until me), but I make them for dinner served with a side of ham or bacon.  I like to add blueberries, cherries, strawberries, or peaches and top them with real maple syrup.  Doesn’t get better. 

Pancakes beg for variations and ways to boost flavor.  First, the butter can be substituted for unsweetened applesauce or fat free sour cream.  It makes a fluffier and lower fat pancake.  Second, you can substitute a fruity beer for the milk (a trick I learned while staying in Maine).  I have used orange and blueberry beers and it will change the flavor to a more complex and yummy version with background notes of the beer.  Feel free to use whole wheat flour, the zest of an orange or lemon or a splash of vanilla to add flavor too, but plain is perfectly fine.

Finally, don’t give me the excuse that you have no time to make homemade pancakes.  Opening a box and mixing ingredients into the “I’m not sure what’s in there” mix takes just as much time as making your own.  Trust me, you’ll never want instant pancakes again.  Only homemade will do. 

                                    My very large pancake with my favorite topping of blueberries

Favorite Pancakes (courtesy of Renee Epplin)

1 ¼ cups flour

2 teaspoons baking powder

1 tablespoon sugar

pinch of salt

1 egg

1 cup milk

2 tablespoons butter, softened

Combine butter, milk, and egg

Add dry ingredients

Stir just until moistened (pancakes are supposed to be lumpy)

Cook on a lightly greased skillet or griddle over medium heat

Flip pancakes when you start to see bubbles form

Keep pancakes warm in a 200 degree oven while you finish

Top with berries, chocolate chips, whipped cream, butter, or real maple syrup

Pancakes freeze really well too.  Cool them, wrap each pancake in plastic wrap, place in a freezer bag, and chill.