Most Delicious Pancakes Ever

We eat pancakes on Saturday mornings, Sunday nights, the first snow day or a holiday.  That’s right!  We use any excuse we can to get some of these delicious pancakes.  We hope your family enjoys them, too.  And if you have never tried them with real maple syrup, you have been missing out.  Forty gallons of maple tree sap is boiled down to one gallon of syrup.  This processing is big business in the northeast and its easy to understand why once you’ve tasted it.

Most Delicious Pancakes Ever

3 cups all purpose flour

1 tablespoon baking powder

3 tablespoons sugar

3 eggs, lightly beaten

3 cups milk

1 cup water to thin batter as needed

¼ cup melted margarine (We like Blue Bonnet)

2 teaspoons vanilla extract

 

Combine flour, baking powder and sugar in a bowl. Use a whisk to mix thoroughly.

Combine lightly beaten eggs, milk, melted margarine and vanilla extract. Hold the water to use as needed.

Whisk the liquid ingredients and dry ingredients together. The batter should be neither runny nor thick, but with the consistency of double cream. Use water to adjust the batter thickness as needed.

Heat 12 inch non-stick frying pan over medium heat. You want to cook the pancakes quick enough so that they stay moist, but not so hot as to leave a doughy center. Pour approximately 1/4 cup of batter per pancake.  I usually cook two pancakes at a time so the pan is not crowded. Cook pancake until edges of the pancake bubble on the edges and the bubbles stay open. Turn over and cook for 30-45 more seconds till lightly browned.

Serve with margarine and real maple syrup. Enjoy! Serves 6.

Compliments of goalaccomplished.com

 

Bonus: Half recipe for Pancakes

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

1 ½ tablespoons sugar

1 egg, lightly beaten

1 ½ cups milk

½ cup water to thin batter as needed

2 tablespoons melted margarine

1 teaspoon vanilla extract

 

Combine flour, baking powder and sugar in a bowl. Use a whisk to mix thoroughly.

Combine lightly beaten eggs, milk, melted margarine and vanilla extract. Hold the water to use as needed.

Whisk the liquid ingredients and dry ingredients together. The batter should be neither runny nor thick, but with the consistency of double cream. Use water to adjust the batter thickness as needed.

Heat 12 inch non-stick frying pan over medium heat. You want to cook the pancakes quick enough so that they stay moist, but not so hot as to leave a doughy center. Pour approximately 1/4 cup of batter per pancake.  I usually cook two pancakes at a time so the pan is not crowded. Cook pancake until edges of the pancake bubble on the edges and the bubbles stay open. Turn over and cook for 30-45 more seconds till lightly browned.

Serve with margarine and real maple syrup. Enjoy! Serves 2-3.

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Also, try our Spamcake recipe: Spam and pancakes together!

 

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