Homestyle Pancakes
I come from a long line of great cooks. Cornbread and pancakes were always made from scratch. This recipe was handed down to me from my mom and is my only pancake recipe, the only one I need.
This recipe makes light, fluffy and delicious pancakes and can be tweaked for some fun twists if you wish (see bellow).
Serving size 3-4 people
Ingredients:
- 1 cup Flour (whole or white, wheat or spelt flour work great)
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 3/4 cup Milk or milk substitute
- 2 eggs (separate the whites for fluffy pancakes, see bellow)
- 2 Tbsp Oil (coconut oil liquified, grape seed oil, sunflower or vegetable oil)
Additional, Optional Ingredients:
- 1 tsp Blue Sage Family Farms Chai Spice Blend
- 2 tsp Blue Sage Family Farms Butterfly Pea Flower Powder (for blue pancakes)
- 1 tsp Blue Sage Family Farms Rose Petal Powder
Instructions:
- Gather three bowls or large measuring cups, one for dry ingredients, one for wet ingredients and one for whipping the egg whites.
- Measure and mix flour, salt, baking powder, chai spice blend, butterfly pea flower powder or fresh ground organic rose petal powder if using optional ingredients (see above in additional, optional ingredients) together in your dry bowl.
- In your wet bowl mix milk, oil and egg yolks. Separate egg yokes from egg whites, putting the egg whites into their own bowl. Mix wet ingredients together, beating the yolks in until thoroughly mixed.
- Mix the wet and dry ingredients thoroughly but not to excess.
- Using an egg beater, whip the egg whites until they make a peak when you lift the beater upwards.
- GENTLY fold the egg whites into the batter of already combined wet and dry ingredients. Avoid over mixing the whites. Whipped whites will add fluff to your pancakes so avoid mixing them to the point where all the air is lost from the fluffy whites. Some small patches of whites are okay but you want to fold the whites in to the point where there are very few to none of these clumps left. You will see that your batter increases in size quite a bit from the egg whites.
- Heat your pan or griddle to a medium high heat. Grease the surface with butter or oil.
- Poor out your desired pancakes size and get ready! Flip them when they're a nice golden color and the little bubbles that rise to the top of the pancake pop leaving little holes in top of the pancake. This is how you know they are ready to be flipped.
- Optional - if you want to add fruit to your pancakes like blueberries, raspberries, sliced peaches etc. gently press them onto each wet pancake just after you pour them on the griddle.
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