If you dig through the archives of this blog, you won't find an everyday pancake recipe. The reason being that I've spent the last four years of my life finding and perfecting the perfect recipe, and now, I have it. Sunday night when we got home from Florida I sat Jay downstairs in front of the TV with a can of green beans that he downed in a total of 14 seconds, and I was exhausted and didn't know what to make for dinner, so I decided to go with a household favorite of pancakes.
We eat pancakes a lot over here. We're kind of connoisseurs if you will. Derek grew up eating them what I can only imagine was at least three times a week. My dad made them for us every weekend for breakfast, and now we eat them at least once a week in our own house. We've tried so many recipes over the last 4 years, and this weekend we finally got it right. When I asked Derek if they were good while I was making the second batch he said, "They're amazing, the best ones you've made yet!" Once I finally sat down to eat some I realized just how true those words were. These pancakes are SO GOOD.
1 cup flour
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
3/4 cup + 2 tbsp milk
2 tbsp butter, melted
In one bowl, whisk together the flour, baking powder, and sugar. In another bowl whisk together the butter, milk, and egg. Then slowly pour the wet mixture into the dry mixture while whisking at the same time. Continue to whisk until most of the lumps are gone.
Heat your griddle to medium high heat. To make perfectly uniform pancakes, use a 1/4 cup measuring cup to scoop the batter and pour onto the griddle. After pouring the batter, wait two minutes, or until the top surface is dotted with bubbles, flip, wait another minute, and remove your pancake from the heat.
Repeat this process until all your pancakes are made. Batter yields about 7-9 1/4 cup scoop pancakes.