However you like pancakes: thin and crepe-like or thick and fluffy, this recipe will warm your soul for the pancakes you have the best memories of. When you make them as directed, they are the perfectly pillowy pancakes that taste incredible. If you add more milk to thin them out, they are the lighter version that you could spread some fruit compote down the center and roll them up. Either way you like them, you will love the ease in which to enjoy pure perfection. This recipe came from Penzey’s (the spice company) quarterly magazine from a few years ago.
1 cup milk, 1 egg, 2 T butter, and blueberries (if you desire)
Old-Fashioned Fluffy Pancakes
Prep: 10 mins • Cook: 20 mins • Total: 30 mins
Yield: 4 • Calories: 220 cal (2 pancakes)
- 3/4 cup milk
- 2 T white vinegar
- 1 cup all-purpose flour
- 2 T white sugar or Vanilla Sugar (from Penzey’s)
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 egg
- 2 T butter, melted
- In a 2 cup measuring cup, combine the milk and vinegar and set aside for 5 minutes to “sour.”
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the egg and melted butter to the milk mixture and beat well.
- Add the wet ingredients to the dry ingredients and stir until smooth. Add blueberries if you desire.
- Grease a large skillet with non-stick cooking spray or vegetable oil and place on the stove over medium heat.
- Scoop the batter with a 1/4 cup measuring cup and pour into the pan. Cook until bubbles appear on the surface, usually 2-3 minutes, until browned on the bottom. Flip with a spatula and cook another 2 minutes, until browned on the second side.
- Serve immediately with real maple syrup and enjoy!
This recipe will make 8 pancakes; or more if you have thinned out the batter with milk. For thinner pancakes, add up to 1/4 cup of milk extra after ingredients are mixed. For pancakes with crispy edges: instead of spray, melt some butter into your vegetable oil.
Nutrition Facts: 8 g fat, 65 mg cholesterol, 630 mg sodium, 33 g carb, <1 g fiber, 9 g sugar, 6 g protein