I love pancakes. I didn't use to. I merely tolerated them. But all of the sudden, they are like manna and I am filled with great joy at the sight of them. They are just what I want!
You could make pancake-like substances from that weird mix where you just add water and shake. Or from that other weird mix where you open a box and add an egg or something (I forget). Those aren't as tasty as the real thing. And the real thing is actually easy to make.
This recipe reflects the fact that I have 4 pancake-loving children and a husband who also likes pancakes. You may want to halve it if you are humans. Then again, I should note that pancakes keep nicely in the fridge or freezer. I always make extras so we can just microwave them the following day. Bam. Pancakes.
adapted from Betty Crocker's New Cookbook
4 large eggs
4 c. flour (I used white with the bran added back in, but wheat is fine, too)
3 c. milk (more for thinner pancakes)
3 tbsp. sugar
3/4 stick of butter, melted (if you use the whole thing, I won't tell)
3 tbsp. baking powder
1/2 tsp. salt
Beat eggs in large bowl with whisk, hand beater, fork, or sheer will. Mix in remaining ingredients just until smooth. Let it rest while you heat up your electric griddle (375 degrees) or frying pan. You can grease your pan if you have to, but I don't. If you can drop a few drops of water on the pan and it dances, then your pan is hot enough. I use a 1/2 c. ladle (or just use your 1/2 c. measure) to scoop the batter onto the pan. Let them cook until the edges start to look a little dried out. Flip and cook the other side (it won't take as long).
You can keep them on a plate in a warm oven if you want to serve everyone at once.
You can adjust what you put in these little gems. When you pour the batter out, you can sprinkle with frozen or fresh blueberries, chocolate chips, crumbled bacon, perhaps? I am doing the bacon thing next time. I've been dreaming about it for long enough.
I think it's pretty common practice that the pancake chef often jacks up the first pancake (too dark, too doughy in the middle, maybe both). So don't be sad if it happens to you. I have only recently gotten to where the first one is consistently good, and I have been making them since 1995, when my lovely friend Brenda taught me the ways of pancake-making.
What, you want a picture? We ate the picture.