PANCAKES!!! This weekend my husband was away and myself and the two girls had a fantastic time. It was a lot of work but it was an opportunity for us to really bond and do some things around the house. We started the weekend off with getting cozy on Saturday morning in bed and watching treehouse. We moved from the bed to the living room floor! The kids put their mermaid blankets on that they got from Christmas and while they cuddled together, I made our favourite weekend pancakes. I had found a recipe on inspired taste and our family loves it. We have made some minor changes but this is the original recipe from www.inspiredtaste.net. The changes we have made are in purple.
1 1/2 cups (195 grams) all-purpose flour ( we use half whole wheat, half white flour)
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
1 large egg (2 eggs)
4 tablespoons butter, melted, plus more for skillet (3 tablespoons)
1 teaspoon vanilla extract
** we like to add chocolate chips 🙂
Whisk flour, sugar, baking powder and the salt in a medium bowl.
Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps). (we melt butter but don’t warm the milk)
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates. (we love cooking with vegetable oil – for some reason it crisps the outside of the pancakes really well!)
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.
Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries. MAPLE SYRUP is the BEST!