Make yourself some fat pancakes
This recipe I totally remember getting from my mom. That’s for sure, 100%.
Everyone has a pancake recipe and no two seem to be alike – though I’m learning more and more people just do a box mix. Which is totally fine, of course. There are typically small variations in terms of amounts of milk and flour and salt, but in the end, it’s still a pancake. And my kids will still eat them.
I love my original, from-scratch recipe. It’s pretty basic, but the amount of baking powder seems to create these extra fat, thick pancakes. This is particularly awesome for adding everything from chocolate chips to raspberries into the batter.
Like all things kitchen related, I do get particular about the type of cookware used for making these. Tried and true, a cast iron griddle is the best. Turn on the heat low and let the whole thing warm up, but not too hot. Once you do a few pancakes, turn the heat down a bit more. The cast iron will hold onto the warmth, and if you keep it fired up, the pancakes will start to burn, since you need to leave them cooking for a few extra minutes due to how fat they are.
Oh, and another tip: watch for bubbles on the tops of the pancake when you first pour them on – those air bubbles will give you the hint that the cakes are ready to be flipped for the first time.
Single batch of pancakes:
- 1 egg
- 1 cup flour
- ¾ cup milk
- 2 Tbsp vegetable oil
- 1 Tbsp sugar
- 3 tsp baking powder
- ½ tsp salt
Beat the egg first until it’s fluffy. Then add in everything else and whisk together. Add any extras (like chocolate chips) and mix that in, too.
Create your pancakes in whatever shape you wish on the griddle, watching to make sure they are cooked all the way through and also don’t burn. Serve warm. Yum!