- Cooking Time: 10 minutes
- Servings: 4
- Preparation Time: 10 minutes
BackstoryI have never been much of a pancake fan before, but lately I have been having cravings for them. I like my pancakes light and fluffy, so I went looking for a recipe with just those qualities. After looking at quite a few recipes, I developed my own recipe which combined a little of each. The secret of fluffy is to have enough leavening to make the pancakes pop. The "double-acting" baking powder used here develops fluffiness when mixed the the wet ingredients and agin when the pancakes are cooked.
This photo is an example of a fresh batch just off the cast iron griddle that always sits atop our stove — perfect for just such a meal. If you have a hankering for pancakes, this recipe works very well. It only makes about 6 average-sized pancakes, but the recipes is easily doubled or tripled if you want to make a larger batch. I do add a bit more milk than the recipe calls for, just to make them a little bit lighter.
This recipe was originally published as part of the Recipes in Rotation series on My Word with Douglas E. Welch (http://welchwrite.com/blog/category/recipes-in-rotation/)
- 1 cup all-purpose flour
- 2 tablespoon sugar
- 2 tsps baking powder
- 1/2 tsp slat
- 1 egg
- 1 cup milk
- Splash orange juice
- 1 tsp vanilla
- 1/4 cup butter, melted
- Heat griddle or pan to medium
- Melt butter in microwave but do not brown. Set aside to cool a bit.
- In small bowl, combine flour, sugar, baking powder and salt.
- Combine egg, milk, orange juice, vanilla and cooled butter in small bowl. Quickly whisk together with fork.
- Stir wet ingredients into dry -- mixing just enough to moisten. Do not over beat or they will be less fluffy.
- When griddle or pan is hot. (Drops of water on pan skitter about energetically)
- Spoon 1/4 cup batter onto hot griddle or pan for each pancake
- Cook on each side until golden and fluffy.
- Serves 4