Guest post by my wonderful husband Nathan-
As a kid, my family had a tradition of Sunday morning breakfasts. It was something I looked forward to every weekend. My dad would make incredible meals such as french toast, biscuits and gravy, and pancakes. Since he worked during the week, it was his time to cook something special for us. These days, I have a little one of my own and I look forward to passing along the tradition.
Shortly after Kimmy and I married we began a tradition of Saturday morning breakfasts. It was an opportunity to spend some time with family and friends. To keep costs low, everyone would bring ingredients and toppings. The most common breakfast we would serve would be waffles, but on occasion we would change it up and make one of several dishes that we have become known for such as blue berry muffins, egg fratatas, biscuits, french toast, or pancakes.
This pancake recipe is one that I have adapted from a book Kimmy and I were given from some friends of ours when we got married. I have tried several recipes and even mixes over the years and I feel these are the best in terms of making classic pancakes.
One of the tips I learned from watching my data was that when the pancakes are ready to flip, the tiny bubbles will start to pop and the edges will pick up ever so slightly.
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 cup milk
- 3 eggs
- 4 tablespoons unsalted butter, melted and cooled
- First melt the butter and give it some time to cool.
- Mix the flour, baking powder, salt, and sugar in a bowl with a whisk.
- In a separate container, preferably a large 8 cup measuring glass, add and beat the eggs. Mix in a small amount of butter to temper the eggs. Slowly add the rest of the butter and mix in the milk.
- Add the dry ingredients to the wet and mix until combined. Don’t over mix.
- Have a pan set to medium heat. Water should sizzle and quickly evaporate when it is hot enough. If the water jumps around it is too hot.
- Drop 1/4 cups of batter onto the skillet. Personally I prefer to free pour the batter from the measuring cup.
- Flip the pancake after at least half of the bubbles have popped and when the bottom is lightly brown. The pancakes are done when the other side is brown.
- Serve hot with butter and syrup, powdered sugar, regular sugar, peanut butter, jelly or even just plain.
- I tend to serve pancakes as they come off, but you can also keep them warm in a low oven while you finish cooking the rest of the batter.