Okay, Hannah. This is for you (and for anyone else who thinks those pancakes look amazing)!!
1 1/4 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
2 tablespoons of granulated sugar
1 cup of milk
1 tablespoon of cooking oil
Stir together the flour, baking powder and salt in a large mixing bowl. Combine the sugar, egg, milk and oil in another bowl and whisk until the egg is beaten.
Add the wet mixture to the dry mixture all at once. Stir until the mixture is well blended but still slightly lumpy. If you stir too much, the pancakes will be flat.
Pour about 1/4 cup of batter onto a hot, lightly greased skillet or griddle to make standard-sized pancakes, or 1 tablespoon of batter to make silver-dollar pancakes. Cook until the surface of the pancake is bubbly and the edges are just slightly dry. Using a pancake turner, or spatula, flip the pancake. Cook the second side until it is golden brown.
Makes 8-10 regular sized pancakes, or 30 dollar-sized pancakes.
- You really will need two different bowls. One big one for the dry ingredients, and a smaller one for the wet ingredients. Once the wet ingredients are mixed together, you'll pour them into the dry. It's like pancake alchemy, and it's worth having to wash one more bowl.
- Whisk the sugar into the wet ingredients. This adds some air bubbles into the mix and makes them lighter and fluffier.
- Don't use a fork to stir the dry ingredients. It seems to make the baking powder and salt sink to the bottom. Use a wooden spoon.
- Once the wet and dry are mixed together, you've got about a half hour to get all the pancakes cooked. As the mix sits, the gases created by the baking powder will start to evaporate. The longer the batter sits, the denser and flatter the pancakes.
- Mark uses a non-stick pancake griddle to cook the pancakes. He doesn't use any oil or butter to brown them and they come up very well.