Mmmmm…Pancakes

I rarely, if ever, will eat a pancake if we are out for breakfast. I can’t say why, I just don’t. But here at home, that is, if Jon is here at home, I want to make them. And I love them. It makes no sense…but neither do most of the things about me. I am what I am.

Today I made these pancakes for Jon & I. Don’t they look fantastic? Well, they are. The reason I know for sure is that I made them once when I went to visit my sister and her family. My sis, Jenn, was still in the hospital from having her third son, but I made a batch for her other boys and we had a few left. Apparantly, Jenn got home and ate the leftovers – and she liked them enough to force me to make more the next time I went to visit. I didn’t tell you she went to culinary school, did I?

Well, she did. But I left her the recipe, anyway, since I know she’s busy. Three boys will do that to you.

I want to add one note here. If you don’t own a griddle, you should. They will make like 4 pancakes at a time versus a frying pan that will make, umm, one. It’s a time suck, the frying pan. Pony up the $35 or so and get the griddle. They clean up with a paper towel and believe it or not, you – yes YOU – will get to eat the pancakes while they are still hot and most likely, with everyone else. Seriously. I have used mine at least once a week for pancakes or crepes or grilled cheese sandwiches since the day I bought it. It’s been a great investment.

This recipe is not for skinny pancakes…these things puff up nice and fat! The most important thing to remember is to wait. Yes, wait about 10 minutes from the time you stop stirring until the time you pour the batter. Just let it rest there in the bowl. Fold some laundry. Empty the dishwasher. Watch 3 commercials. Just let the batter rest. It makes all the difference.

makes 10 – 6 inch pancakes

2 cups flour

1 3/4 cups milk

2 Tbsp. Baking Powder

2 Eggs

1/4 cup Melted Butter

3 1/4 Tbsp. Sugar

1/2 tsp Salt

Splash Vanilla

Combine the dry ingredients. In a glass measuring cup or bowl, melt the butter in the microwave. Add the milk, eggs and vanilla to the melted butter and beat until well combined. Whisk the mixture into the dry ingredients until smooth. Allow batter to rest 10 minutes, then spoon onto griddle (around 350 degrees) or frying pan.

Leftover pancakes refridgerate very well, or freeze if you want to make lots of extras.

Enjoy!