photo by Boomette
- Ready In:
- Beat egg until frothy.
- Add milk and butter.
- Mix well.
- Add sugar, salt and vanilla extract. Mix well.
- Add flour and mix until smooth.
- Add a little water if it is too thick. Mixture should just barely pour out of a spoon.
- Heat a heavy cast iron griddle or skillet over medium low burner.
- Wipe with butter with a paper towel just enough to grease the surface lightly.
- When heat is correct a small drop of water will just bounce and break in to smaller drops.
- Pour batter a 1/4 cup at a time for each pancake.
- Turn when top begins to bubble slightly.
- Second side cooks quicker so keep an eye on 'em.
- Repeat until out of batter, remember to wipe the griddle with butter between each batch.
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I scaled this down to 4 serves and we each got 2 fluffy pancakes, I did use a whole egg and 1/2 cup of milk and the batter was smooth and poured like a dream and was easy to swirl in the pan to get reasonably even pancakes. Will be making again, thank you Chef Jeff Garland, made for Healthy Choices ABC Tag game.
RECIPE SUBMITTED BY
Single father of 5 aging in ages from 8 to 22. I recently was blessed with a grandson also. I am a partner in a commercial construction business with my best friend of the last 37 years. I must have inherited my love of cooking from my grandmothers. I love spending time at the bar with my buddies, camping with my son, watching him ride his "toys" and I love to ride my own "toy" Harley Davidson. I am a die hard UT Longhorn fanatic. Love watching all sports, Cowboys will always rule the NFL. Gordon is the man in NASCAR. Yankees suck. As do the Red Wings, and Celtics. How many of you have I made mad? At least I am a fan and care. Go Longhorns, Cowboys, Mavs, Stars, Rangers (yeah right the Rangers are fun to laugh at anyway).