Mad About Pancakes

I came across in my daily reading to a great post on Daisy Pink Cupcake and I thought to share it. Who wouldn’t love to have a pancake picnic?

At home, we try to make them once a month to have a Sunday pancake breakfast or in special occasion like birthdays and I confess to prefer chocolate on it than Maple Syrup.

After those beautiful images, I’ve added an easy recipe to follow. For more visit Blueberry Pancake Recipe.

Also for more great photos like these, visit Once wed.

Talk soon,

Jess

Servings: About 6 (3 pancakes per serving)

RECIPE:

Ingredients:

- 2 large eggs, lightly beaten
- 2 cups low fat milk or buttermilk (you can make a substitute for buttermilk by adding 1 tbsps. white vinegar to each 1 cup of milk)
- 4 tbsps. vegetable or canola oil
- 2 cups unbleached, all-purpose *flour

- 2 tbsps. sugar

- 4 tsp. baking powder

- 1 tsp. salt

Directions:

In a large mixing bowl, combine the eggs, milk, and vegetable oil. Beat with a wire whisk until foamy. In another mixing bowl, measure the flour, sugar, baking powder and salt, then mix thoroughly with a fork. Add the dry ingredients to the egg mixture and beat with the whisk until all ingredients are moistened and the batter is just smooth - do not overbeat!

Set the batter aside for a few minutes to allow the baking powder to work - the batter will rise slightly in the bowl and form a few bubbles on the surface.

Heat a griddle or large, non-stick frying pan to medium-high. To determine whether the pan or griddle is hot enough, drop a small amount of water onto the surface. If the water sizzles and jumps, the pan is ready to go.

Pour batter in small amounts (about 1/4 cup) onto the griddle. Work in small batches - the pancakes will spread out as they bake. When the surface of the pancakes begins to bubble and the edges appear dry, flip the pancakes with a spatula. Cook for another minute or so, until the edges are completely done and the pancakes are golden brown.

Transfer finished pancakes to a serving plate and keep warm. Serve in stacks with butter or margarine and warm maple syrup. This recipe can be easily doubled (or halved) as needed.

These pancakes are delicious as is, but if you are in a more adventurous mood, try adding a cup of fresh blueberries, a handful of chocolate chips, or a diced banana or apple. As an alternative to maple syrup, try a warm fruit compote as a topping, or sprinkle with sugar and cinnamon.