There are some amazing pancake recipes in the world, stirred up with quinoa and coconut and banana and chai tea, even. And someday, I’m sure I’ll get to those. But for now, the basic flour-milk-egg version is doing me just fine. They’re a great switch from our Sunday Morning Waffles every now and again and sometimes we do get a little crazy and throw in chocolate chips or blueberries or swap out the all purpose flour for wheat. This week we had buttermilk in the fridge so it made a guest appearance. All of this to say, you can’t mess up this recipe. Well, maybe if your pancake is too big to flip ….
Makes 4 to 6 servings
- 2 cups all-purpose flour
- 2 tsp. aluminum-free baking powder
- 1/4 tsp. fine sea salt
- 1 Tbsp. sugar (optional)
- 2 eggs
- 1 1/2 cups milk or buttermilk
- 2 Tbsp. sunflower oil (or oil of your choice; coconut oil is nice in these and you can’t go wrong with butter)
- Warm cast iron skillet over medium-low heat. Mix dry ingredients together in a bowl. In another bowl, beat eggs into milk and then add oil.
- Gently stir together wet and dry ingredients. Do not overmix.
- Once pan is evenly warm, add a pat of butter and let it melt. Then pour 1/4 cup of batter into the pan. Flip pancake after bubbles appear on the surface and bottom half is nicely browned.
- Cook the second side. Place plate of pancakes in warm oven unless your kids are eating them faster than you can pull them out of the pan. You will likely need to turn the heat down as you work your way to the bottom of the batter.