Saturday Morning Pancakes

READY IN: 20mins
SERVES: 3
YIELD: 6 pancakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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