Pancakes
Making homemade pancakes is so easy you will never want to use those box mixes again. This recipe doesn't call for buttermilk (which I never seem to have on hand) or any other strange ingredient and you will love their taste and light texture. You can double the recipe for a brunch crowd. Keep the pancakes warm in a 170 degree oven while cooking a large batch.
Pancakes
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Mix together flour, baking powder, sugar, and salt. In a separate bowl whisk together milk and egg. Add milk mixture to dry ingredients, stir. Add butter and stir again.
**Some people like to add 1/2 teaspoon vanilla extract. I, for some reason, do not like vanilla in pancakes and waffles so it can be added as to your preference.
Heat a lightly oiled griddle over medium high heat. Drop pancake batter on griddle. Reduce to medium or even medium-low heat. Wait till you see bubbles in the pancake before flipping to brown the other side. Serve hot with chopped pecans, butter, and syrup.

Wait for the bubbles before flipping the pancakes. You should flip them only once and NEVER press on the pancakes. We want all those fluffy air pockets made by the reaction of the baking powder. My family likes the edges of the pancakes crispy so I have more than a "lightly oiled" pan.
Load the pancakes with chopped pecans, butter and syrup. You can live dangerously and add mini chocolate chips and whipped cream, too. I'm opting for a "safe" version here. Enjoy!
Pancakes
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Mix together flour, baking powder, sugar, and salt. In a separate bowl whisk together milk and egg. Add milk mixture to dry ingredients, stir. Add butter and stir again.
**Some people like to add 1/2 teaspoon vanilla extract. I, for some reason, do not like vanilla in pancakes and waffles so it can be added as to your preference.
Heat a lightly oiled griddle over medium high heat. Drop pancake batter on griddle. Reduce to medium or even medium-low heat. Wait till you see bubbles in the pancake before flipping to brown the other side. Serve hot with chopped pecans, butter, and syrup.

Wait for the bubbles before flipping the pancakes. You should flip them only once and NEVER press on the pancakes. We want all those fluffy air pockets made by the reaction of the baking powder. My family likes the edges of the pancakes crispy so I have more than a "lightly oiled" pan.

Load the pancakes with chopped pecans, butter and syrup. You can live dangerously and add mini chocolate chips and whipped cream, too. I'm opting for a "safe" version here. Enjoy!





I have always made pancakes from Bisquick. I am very excited to try this new recipe!!
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