Lulu's Pancakes
These pancakes are always in demand on Saturday mornings in my house! I have always loved pancakes. There was a time when I used a mix from a box, but a friend encouraged me to learn how to make them from scratch. I tried many different recipes in my quest for the perfect pancake. I took the best parts of various recipes to create what my nephew thinks is the perfect pancake.
Ingredients
3/4 stick of unsalted butter
1 teaspoon vanilla extract
3 eggs
1 1/2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk plus 3 tablespoons
1 teaspoon vanilla extract
3 eggs
1 1/2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk plus 3 tablespoons
Directions
Heat up the griddle to about 325 degrees. Melt the butter in a glass bowl and let it cool. Then add vanilla. Whisk in the eggs one at a time. In a separate bowl whisk flour, sugar, baking powder, and salt together. Alternately add milk and egg mixture to the dry ingredients in 3 separate additions. Ladle about 3/4 a cup of batter onto the hot griddle. Cook until the edges lift from the griddle, then flip and cook until golden brown. Serve with warm maple syrup.
Sugar, salt, flour, milk, butter, vanilla, baking powder, and eggs
Melt the butter and let cool. It might seem like a lot of butter, but is there such a thing as too much butter???
Pour in vanilla. I may have made mine an overflowing teaspoon.
Whisk in the eggs one at a time.
Put 1 1/2 cups of flour in a separate bowl.
Add 2 tablespoons of sugar
Add 1 heaping tablespoon of baking powder
Add 1/4 teaspoon of salt
Now this is the most important step in the pancake process. While you are making the pancakes someone else, like my cousin Kristofer, needs to be cooking bacon to the perfect level of crispiness!!!
Back to the pancakes. Alternately add milk and egg mixture in three additions.
This is the consistency I like my batter to be. It creates a thick, fluffy pancake. If you like a thinner pancake, then add more milk a tablespoon at a time. And if you like banana pancakes, then mash up one ripe banana and stir into the batter.
Ladle about 3/4 cup of batter onto the hot griddle. At this point, I love to sprinkle fresh blueberries on to the pancakes. Blueberry are my favorite, but you could also sprinkle a few little chocolate chips if you fancy. When the edges lift up and you see little bubbles in the batter, they are ready to be flipped.
When they are golden brown, they are ready to be eaten!
