Prep 10 mins
Cook 10 mins
Our family has pancakes every Saturday morning and this is the recipe that I've been using for years. My son likes it so much, he doesn't even use syrup. The rest of my family only uses real maple syrup.
- 1 cup all-purpose flour
- 1 tablespoon turbinado sugar (raw) or 1 tablespoon sugar
- 2 teaspoons double-acting baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1 cup skim milk (non-fat, skim delux, 2% or whole can be used instead)
- 2 tablespoons light olive oil
- 1 teaspoon pure vanilla extract
- Preheat to medium heat a large non-stick griddle. We use a double burner griddle.
- In a large mixing bowl, mix together the dry ingredients.
- In another bowl, beat the egg and then mix together the remaining moist ingredients.
- Dump the wet ingredient mixture to the dry mixture.
- Stir until everything is just blended. You will still have some lumps. (O.K. to break up any very large lumps).
- Put a very light coat of oil onto the pan. I do this by putting a small amount of oil onto the pan and spread out using part of a paper towel and a spatula.
- Put about 1/6 of the batter onto the hot skillet (I can cook 3 at a time). Cook until the edges appear dry and top of pancake bubbly. The bottom should be golden brown before turning.
- Turn and cook until golden on the other side.
- Serve with real maple syrup and butter.
- Makes 6 large pancakes.
This is a good recipe for light, fluffly pancakes. The vanilla adds that extra something that makes you want more! Thanks for posting this recipe. Adopted for PAC April 2008.