For a while now I’ve been trying to achieve perfect pancake status. I used to use Bisquick, but my pancakes were always too dry and heavy. I started to tinker with different additions and methods and now I can safely say that my pancakes are perfect. I’m writing this post so that I have this recipe to refer to forever!
Fluffy, flavorful, and dare I say, moist? I have a few tips to share: Don’t over-mix- lumps are a good thing, they create air pockets in the finished pancake. Flip gently once, and then leave them alone. Flipping too roughly or too many times takes the air out and they deflate. This recipe makes about ten four-inch pancakes.
- 2 C. all-purpose flour
- 4 t. baking powder
- 1/4 t. Kosher salt
- 4 T. sugar
- 1 1/2 C. milk
- 2 eggs, beaten with a fork
- 2 T. butter, melted
- 2 t. vanilla
- Canola oil for coating the pan
Whisk together the flour, soda, salt, and sugar. Add the milk, eggs, melted butter, and vanilla. Stir until combined and no streaks of flour remain. Leave it lumpy. Let the batter sit for ten minutes- it will start to bubble and thicken a bit as the baking soda is activated. Heat a well-seasoned cast iron skillet to medium. Put a little of the canola oil in the pan, just to coat it. Use about 1/4 C. of batter for each pancake. Cook until bubbles form around the edges, about two minutes, and flip gently. Cook on the other side for one to two minutes until cooked through. Keep warm in a low oven until all the pancakes are ready. Serve with butter and syrup. Double the recipe if you have teenagers…
Love the photo! Can’t wait to try the recipe!