Prep 10 mins
Cook 15 mins
This recipe is a little different because you melt the butter and warm the milk together and the dry ingredients are sprinkled instead of poured. It's a very buttery pancake and your griddle doesn't need much greasing. These are very tasty, and I think I might vary it a little--add some cinnamon or a dash of nutmeg and a little vanilla. You could even add a little sugar (although I don't think it's necessary). I love the buttery flavor! Recipe from www.CheapCooking.com. Serving size is estimated (it wasn't listed). I found smaller 4 to 5" pancakes worked best.
- Warm the milk and butter until the butter is melted.
- Let cool a bit or it will cook the eggs when you add them.
- In a separate bowl, whisk the eggs until well-beaten.
- Add the cooled milk and butter and stir.
- Sprinkle the dry ingredients around on top of the wet ingredients, and stir them together. You don't want a big clump of baking powder or salt anywhere so just sprinkle them around instead of pouring them inches.
- If you want blueberry pancakes, sprinkle fresh or frozen blueberries on top before you turn them over.
So glad I found this recpe, this made for the fluffiest, most wonderful pancake I've made yet. I did add 1 teaspoon of vanilla and 1 teaspoon of cinnamon. Served with butter, real maple syrup and hot coffee - YUM, I'll be making this often. Thanks so much for posting.