Since I've already mentioned how picky I am about my french toast, it shouldn't surprise you that I'm picky about my pancakes, too. The thing is...I grew up on Bisquick, and I loved it. I know...hang with me and keep reading because I know that's blaspheme to some. I loved it so much that I never ordered pancakes at restaurants because I knew I wouldn't like them.
However, a few years ago I noticed that Bisquick started to taste funny so I decided it was time to try a homemade recipe. I tried a lot of recipes, and it was hard to find one that tasted like Bisquick but better. I don't want vanilla in my pancakes, and for the longest time I didn't like maple syrup. I needed a pancake that would stand on its own without needing to be masked by other flavors. After many tries, I finally found the perfect recipe. It creates fluffy, thick pancakes with great flavor. These are great for any add-ins you want to include, like blueberries, but they're great with just a touch of butter, too.
Perfect Pancake Recipe
Yield: About 12 pancakes
Print this recipe
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter, cooled
In a large bowl, combine together the flour, baking powder, salt, and sugar. Whisk in the egg, milk, and cooled melted butter until just combined.
Heat a griddle or skillet over medium heat and spray with cooking spray. Drop 1/4 cups of the batter on the griddle and let cook for 2-3 minutes until bubbles appear on the top of the pancakes and the underside is golden brown. Flip the pancakes and let them cook for 1-2 minutes longer until golden brown.
Serve immediately or let them rest on a wire rack so they remain crisp.
Source: I think I got this from Allrecipes awhile ago but can't find it now. If it's your recipe, please let me know!
However, a few years ago I noticed that Bisquick started to taste funny so I decided it was time to try a homemade recipe. I tried a lot of recipes, and it was hard to find one that tasted like Bisquick but better. I don't want vanilla in my pancakes, and for the longest time I didn't like maple syrup. I needed a pancake that would stand on its own without needing to be masked by other flavors. After many tries, I finally found the perfect recipe. It creates fluffy, thick pancakes with great flavor. These are great for any add-ins you want to include, like blueberries, but they're great with just a touch of butter, too.
Perfect Pancake Recipe
Yield: About 12 pancakes
Print this recipe
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter, cooled
In a large bowl, combine together the flour, baking powder, salt, and sugar. Whisk in the egg, milk, and cooled melted butter until just combined.
Heat a griddle or skillet over medium heat and spray with cooking spray. Drop 1/4 cups of the batter on the griddle and let cook for 2-3 minutes until bubbles appear on the top of the pancakes and the underside is golden brown. Flip the pancakes and let them cook for 1-2 minutes longer until golden brown.
Serve immediately or let them rest on a wire rack so they remain crisp.
Source: I think I got this from Allrecipes awhile ago but can't find it now. If it's your recipe, please let me know!
