There are too many chemicals in the box stuff. Making them from scratch is simple! This is the Saturday morning special around my house. You can add anything to this basic mix from chocolate chips to fresh fruit. We love this recipe because they are...
fluffy
sweet
and just so so goood!
To store these, use parchment paper and layer them on a plate, let them come to room temperature, wrap with plastic. Stores for up to 5 days.
To reheat, place in a single layer on a plate, wet a piece of paper towel, wring out, place over the pancakes and nuke for 20 seconds on high.
Ingredients
1 1/2 Cups of all purpose flour*
3 1/2 Teaspoons baking powder**
1 Teaspoon salt
1 Tablespoon white sugar
1 1/2 Cups of whole milk
1 Egg
3 Tablespoons melted butter
1 Teaspoon vanilla extract
*Self-rising works best but skip the baking powder
**Substitute: 1 teaspoon baking powder = 1/2 teaspoon baking soda + 1 teaspoon white vinegar
Directions
1. Preheat a nonstick pan on medium-low heat
2. Mix all dry ingredients
3. Mix all wet ingredients (slowly whisk in the butter last if it is hot)
4. Make a well in the dry ingredients, whisk in the wet into the dry (don't over whisk, just to combine)
5. Stir in optional toppings
6. Use a 2 tablespoon measuring spoon to scoop out pancakes into the pan, leave at least an inch between and don't crowd the pan.
7. Flip when bubbling (about 2-3 minutes per side)