Birthday Pancakes
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I wanted to call these ‘perfect anytime pancakes’ because really that’s how I feel about breakfast items. They’re best eaten anytime of the day and for any occasion. Okay, maybe not for a fancy dinner with the Queen. But I don’t know the Queen. Without knowing her personally I can’t be sure if she would be opposed to pancakes in place of something much more expensive and fancy.
The occasion for this batch of pancakes was a very special third birthday. I figured what better breakfast than some yummy homemade pancakes. I knew the birthday girl would completely approve. There was no doubt in my mind.
If you have never made pancakes from scratch. I can’t begin to tell you how easy it is. If you do any kind of baking you will most likely have all of the ingredients needed to whip up a batch of delicious homemade pancakes. These call for eight very basic ingredients plus any add ins. The add in items are really endless but for the birthday girl’s pancake we tossed in some chocolate chips.
PrintBirthday Pancakes
Ingredients:
1 1/2 C flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1/4 - 1/2 tsp cinnamon
3 tbsp butter, melted
1 egg
1 1/4 C milk
Directions:
Heat up an electric skillet or griddle. I usually shoot for 325 degrees roughly. If you only have low, medium, hot - shoot for a nice spot between medium and hot.
In a large bowl mix flour, baking powder, salt, sugar and cinnamon. Push dry ingredients to the edges of your bowl to create a hole in the center. Pour milk, melted butter and 1 beaten egg into the center of the dry ingredients. Slowly stir to create a smooth batter.
Prepare small bowls with any chosen add ins, blueberries, chocolate chips etc. You want these items handy so you are able to toss them in once you pour a spoonful onto a hot griddle or skillet.
Using 1/4 measuring cup, pour batter onto heated skillet. Top off batter with any add ins. Continue this method until you have filled up your pan. There is no right or wrong cook time, it's all a matter of how thin or thick, or even how how your skillet is. After a few minutes, using a spatula, gently peak under one of the edges. If it isn't wet and has turned a light golden color, it is time to flip. Repeat cooking method on second side until pancake is fully cooked.
Plate and serve warm with desired toppings.
Those pancakes look perfect! Can’t wait to try this on a weekend :)
I,ve tried them… Uhm!!! And they were thick, and soft, and light, and sooo yummy.Thank you for the recipe. Last time I´d tried pancakes (here in Spain, we go more for crepes), they were too thin. Your recipe has a bigger amount of flour, milk and baking powder for 1 egg, and less sugar.
I’m glad you enjoyed them! :)