A good pancake recipe is a tool every chef needs to have in their back pocket. It's a classic! And if nothing sounds good for dinner? How about breakfast food!
These pancakes are not overly sweet (so that you can add whatever toppings you may see fit). They have just the right consistency, light and airy without being so fluffy that they lose substance. You will notice that this recipe calls for a lot more baking powder than you may be used too, but that's what creates this wonderfully textured pancake.
I have to confess, when we first got married, Michael and I would just use whatever recipe came up first in a search when we were in the pancake mood. And they never were quite right. This is my dad’s recipe-- and nothing compares.
- 2 cups flour sifted
- ½ cup sugar
- 4 ½ tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 2 cups milk
- ¼ cup butter melted
- Sift flour, sugar, baking powder, and salt into a large bowl
- In a separate bowl, beat medium eggs. Mix in milk, add melted butter.
- Stir wet ingredients into dry ingredients until just blended.
- Heat nonstick griddle on medium-high. Once hot, cook pancakes until lightly brown (2-3 minutes on each side).