Is there really anything not to love about pancakes? They can be any size you want, any flavor you want, and make an awesome frisbee when frozen.. No I’m not explaining that..
Here is the base recipe I always use :
- 1c AP or Corn flour
- 1c milk type substance
- 1 large egg
- 4 teaspoons Baking Powder
- 1 to 2 tablespoons sugar or alt of choice
- a healthy pinch of salt
- 3 tablespoons of cooking oil or melted butter
Mix all the dry stuff together, beat all the wet stuff together, then dump the wet stuff into the dry stuff and stir until everything looks wet. There may be lumps, it’s no biggie they’ll cook out. Using a 1/4c or 1/3c scoop, drop onto either 350 degree griddle that’s been oiled/buttered or a wide skillet on medium heat. Wait for bubbles to start to leave holes after they pop, flip, count to 10 after it stops puffing, and tap it with your finger. If it leaves a dent, they’re not done. No dent, they’re done.
My most common additions to this are 2-3 teaspoons of vanilla and 1/4 teaspoon of black walnut extract. If you want to add fruit, sprinkle it over the top right after you put the batter on the heat and use a spoon to add just a little more batter so they don’t weld to the pan or griddle when you flip them.
If you want or need to cut the Baking Powder back, you can cut it by half and either use Buttermilk or ad a tablespoon of white or apple cider vinegar to the milk type substance. The acid makes the Baking Powder do the fluff.
A few thoughts to get you motivated :
Banana Carmel – add 2 teaspoons of vanilla to base batter, slice bananas into coins and set aside, mix brown sugar with a pinch of Cinnamon, Cloves, and Nutmeg. Scoop batter into pan, arrange nanner coins, sprinkle with brown sugar mix. When they’re ready to flip scoop them up with the splatula ( yes, that spelling is intentional) and brush/smear/drizzle pan with lubricant of choice.. I use butter personally. If you don’t lube before the flip you may have a great welding project, but no pancakes. Same rules of done apply, no dent is good to go.
French Vanilla – add a full tablespoon of vanilla and an extra tablespoon of sugar to the batter with just a sprinkle of Cardamom.
Bacon!! – precook bacon to crispy and set aside, scoop batter into pan in more oblong, less circle, shapes. Lay bacon strips into batter and use a spoon to add a little more batter over the top of the bacon. Flip, dent check, serve. I normally do this with thick cut applewood smoked bacon that I’ve cooked in the oven sprinkled with brown sugar.
If you want to get fancy with shapes, squeeze bottles are your best friend ever. Now go forth! Make goodies for your nom hole!