First of all, pancakes are seriously the easiest pastry in the world to make from scratch. You don’t even need to buy a controversial box of pancake mix. You probably have all the dry ingredients already in your house. Besides, you can double or triple the dry mix ahead of time and keep it in a mason jar until you’re ready to use it.
Secondly, I live wayyyy to close to Vermont to ever pay for maple-flavored high fructose corn syrup. Real, maple syrup is a classic. But even if you don’t have access to the good stuff, I’ve also compiled a list of my favorite, non-basic pancake toppings.
Classic Pancake Recipe
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 8 -10 pancakes
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
3 Tablespoons granulated sugar
2 eggs, room temperature
2 cups of milk
3 Tablespoons melted butter
1 teaspoon vanilla extract
Directions
- In a large mixing bowl, sift the dry ingredients together.
- In another bowl, using a whisk, combine in the wet ingredients.
- Combine the two bowls and mix until smooth. But don’t overdo it.
- Heat a generously oiled griddle or frying pan over medium-high heat. Be sure the griddle is hot before adding the batter.
- Pour the batter onto the pan, using approximately 1/4 cup for each pancake.
- The edges should start to bubble when it’s time to flip.
- Brown on both sides and serve hot.
Don’t forget to try a creative toping.
