Pancakes are a Sunday morning tradition in my household. I never grew up loving pancakes. I was always more of an eggs girl. It wasn’t until I came to Nashville and my husband took me to the famous Pancake Pantry that I fell in love. We used to wait in a line around the building. But it was worth it. Then, the second best pancakes I ever had were at the Wynn Hotel in Las Vegas. I dream about those pancakes. They may be my #1 actually. If you are ever there….oh you must get them. I love to watch all the ladies eat egg whites and a green smoothie while I’m shoving my mug with a pancake the size of a tire and extra crispy hash browns. I can’t help it. It’s never going to be me.
Anyways, I have not made pancakes from a box in probably 5 years. Once I discovered how easy and quick it is to make your own (and delcious!!!) I was NEVER going back. And I never have. I honestly can’t even tell you where I found this recipe from. I’ve tweaked it a bit over the years but the just of it remains the same. Add blueberries, chocolate chips, whatever. I like them plain. Always, always, warm your syrup too. If your syrup isn’t in a GLASS jar…throw it out because it’s garbage. Everyone loves these pancakes and they are so versatile. Add some healthy mix-ins such as ground flax seed, almond milk, etc. whatever you like!
We all call these “Mama’s Pancake’s” and the boys ask for them constantly. Hope they become a Sunday staple for your family too 🙂
1 1/2 Cups All-Purpose Flour
1 TBS Sugar
1 TSP Salt
3 1/2 TSP Baking Powder
1 1/4 Cup Milk
3 TBS Butter
Mix dry ingredients together in a bowl. Combine egg and milk and whisk. Melt 3 Tablespoons of butter and then quickly add to the egg/milk mixture. Then add it to the dry ingredients and whisk until combined. If it seems to thick, add a little bit more milk.
Grease a griddle pan and cook pancakes over medium heat until cooked and lighted brown on both sides.