Pancakes … or should I call them “mancakes” for Father’s Day? I made these for Sunday breakfast a few days ago and will probably make them again on Sunday, Father’s Day. Pancakes are the most requested breakfast by my hubby … at home or in a restaurant. Of course if it’s in a restaurant he usually eats the pancakes and then tells me that they were not as good as my pancakes … flattery wins every time!
Many years ago I always used a boxed pancake mix … then one day I opened the cupboard and there was no mix! So I opened up my trusty “Better Homes and Gardens New Cook Book” … that is actually very old … and made their Favorite Pancakes. They were very easy to make and tasted good. Why did I ever buy pancake mix? … I don’t know. I made them for several years … then I made a discovery that made these pancakes even better … a secret ingredient! This discovery was made by accident … I purchased a “different” baking powder … aluminum-free baking powder. It made the pancakes even better … lighter and fluffier.
Use a large mixing bowl and whisk the flour, sugar, salt and baking powder together …
In a separate medium bowl … beat the eggs (oops, I forgot), then whisk in the milk and oil …
Now pour the wet mix into the dry mix … whisk together until moistened … there will be small lumps … it’s OK … let the batter rest about 10 minutes … preheat the griddle to 350° (electric) or till hot … set the table … warm the syrup … have a cup of coffee …
While you were fiddling with the griddle and everything else … look what happened … the baking powder went to work … the batter expanded …
Remove the whisk … the batter is way too thick to use … using a spoon slowly stir while adding more milk (1/4 to 1/2 cup – maybe more) … until the batter reaches the consistency of cake batter … the batter will “deflate” … oil the griddle if you like a crisp or crunchy edge on your pancake … pour about 1/4 cup of batter per pancake …
Serve hot … with butter (if desired) … and warm syrup!
2 1/2 cups unbleached flour (or all-purpose)
2 tablespoons alluminum-free baking powder
2 tablespoons sugar
1 teaspoon salt
2 beaten eggs
1/4 cup canola oil
2 1/4 – 2 1/2 cups milk
Whisk together the dry ingredients. Combine egg, oil and 2 cups of the milk. Add the wet ingredients to the dry ingredients. Stirring until moistened, but will contain lumps. Let rest about 10 minutes. Slowly stir in more milk until desired consistency (like cake batter) is reached. Pour 1/4 cup per pancake on preheated griddle. Cook until bubbles pop and remain open. Flip and continue cooking until done. Makes about 16 4″ pancakes.