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Happy Pancake Day. This was always one of my favorite days of the year when I was a child. It was actually the only day that we would get pancakes. Our mother never cooked them for us at any other time. They were a once a year treat and we could have as many of them as we could eat!
I’m afraid that we kept her at the stove for ages flipping and cooking them. We were making up for the dearth of pancakes from the rest of the year! She never complained! Neither did we!
They were always just plain pancakes. Nothing fancy. No frills or gimmicks. Just plain old pancakes, but they were heaven to us!
I’m afraid I spoiled my children when they were growing up. They got pancakes every weekend, as well as on pancake day! And they always, always got them on their birthdays and or when they had a friend to stay overnight. (Something else our mother never allowed, was for us to have overnight guests.)
This pancake recipe I am sharing with you today is the best. These are old-fashioned fluffy light and delicious pancakes. There is nothing fancy required. Just simple old-fashioned ingredients. You do not require any special equipment save it be a heavy bottomed non-stick skillet.
I always cook them in butter because, well, everything with butter tastes better. and I enjoy them with lashings of butter on top as well. This recipe was adapted from a recipe that I found here.
I am always up to try new pancake recipes! I cut the recipe in half to serve only two to three people (depending on appetites) and I left out the vanilla because, to be honest, unless you are making a specialty pancake, I don’t think you need vanilla.
This pancake recipe delivered. Light. Fluffy. Tall and delicious. You can’t ask for much more than that!
WHAT YOU NEED TO MAKE FLUFFY OLD-FASHHIONED PANCAKES
Plain all-Purpose Flour: The foundation for these soft pancakes is a good flour and simple flour. It gives them the perfect texture which is light and airy.
Baking Powder: This is the secret to that fluffy rise. It gives the pancakes the lift they need to stay soft and tender. Don’t be put off by the amount. I promise you; you will not taste it.
Sugar: Just a touch to add sweetness to the batter. You can adjust this to your taste or leave it out altogether. It’s your choice.
Salt: Enhances the flavor and balances out the sweetness.
Eggs: They help bind everything together and add richness to the pancakes.
Milk: The liquid that makes the batter pourable. Whole milk is what I used to give me a rich, creamy texture, but you can also use any milk alternative.
Butter: Melted butter adds flavor and moisture to the pancakes. It also helps give them a slight crispness on the outside when cooked, which we love, love, LOVE!
Can you use whole wheat flour when making these pancakes? You certainly can but bear in mind it will alter the texture and flavor somewhat.
Can you use gluten free flour when making these pancakes? You can for sure. Just make sure it is a one for one gluten free flour.
Can you leave out the egg when making these pancakes? Certainly. Substitute an egg replacer for the egg. Flax egg (1 TBS ground flax seed mixed with 1 1/2 TBS water) or applesauce (1/4 cup) can be used successfully.
Can you freeze these pancakes when done? Absolutely. Cool completely and stack with some baking parchment or wax paper in between each pancake. Place into an airtight container or zip lock baggie and freeze for up to two months. They can easily be reheated in a toaster from frozen.
Can you make these pancakes dairy free? Yes you can! Just substitute any dairy free alternative in the same quantity for the milk required.
Can you make these pancakes ahead of time? You can mix the dry ingredients together ahead of time, but it is best that you do not mix together or add the wet ingredients until just prior to cooking them.
HOW TO MAKE FLUFFY OLD-FASHIONED PANCAKES
These are really simple to make. Just make sure you don’t over mix them and that your pan is not too hot, and you will be okay!
Whisk the flour, baking powder, salt and sugar together in a bowl.
Whisk the milk, egg and melted butter together in a beaker until smooth and well combined.
Make a well in the center of the dry ingredients and pour in the wet. Whisk together just until evenly combined. A few lumps are okay.
Heat a medium skillet over moderate heat. Brush with butter or oil.
Drop 2 heaped TBS (1/4 cup) of batter into the hot pan. Cook until golden brown on the underside and bubbles appear and burst over the surface. Two to three minutes.
Flip over and cook until golden brown on the other side. One to two minutes Remove and keep warm in a low oven.
Repeat with the remaining batter until all of your pancakes are done.
HOW TO VARY & SERVE FLUFFY OLD-FASHIONED PANCAKES
-You can serve them in the traditional way with butter for spreading, and syrup (maple is a favorite here) for drizzling over top.
- You can serve with fresh fruit such as raspberries, blueberries or strawberries. Sliced banana is nice as are caramelized apple slices. We always enjoyed them with cold tinned sliced peaches.
-Turn this into a dessert by adding a scoop of vanilla ice cream and some sundae sauce drizzled over top.
-Spread with Nutella or peanut butter for a nutty touch when serving.
-Add semi-sweet or milk chocolate chips or fresh blueberries to the batter for another variation when cooking.
These were light and indeed very fluffy. I was a bit worried ahead of time that they might taste overly like baking powder, but they didn’t! They were delicious.
I enjoyed three of these with some butter, maple syrup, and a few cheeky sausages on the side! It was a fabulous meal! I surprised my next-door neighbor with the other three and some sausage and syrup as well. She was really pleased!
Here are some other pancake recipes that you might also enjoy! I can promise you that they are very yummy!
SILVER DOLLAR PANCAKES - These were one of the favorite types of pancakes I made my kiddos. Silver Dollar pancakes . . . so called because they are about the size of a silver dollar. They loved them because they could fit a whole one in their mouths at once . . . little piggies . . . I loved them because they were soft and tender and fluffy inside, with just a tiny bit of crunch and wholesomeness from the small addition of cornmeal.
FLUFFY RICOTTA PANCAKES - These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
Yield: 2 to 3 servings
Author: Marie Rayner
Fluffy Old Fashioned Pancakes
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Fluffy, golden brown and delicious. No bells. No whistles. Just plain good eating and sized perfectly for the family. Enjoy with butter and syrup and perhaps some sausage and bacon on the side!
Ingredients
3/4 cup (94g) plain all-purpose flour
1 3/4 tsp baking powder
1/2 TBS sugar
1/4 tsp salt
3/4 cup (180ml) whole milk
1 large egg
1 1/2 TBS (22g) butter, melted
butter or oil for frying
butter, syrup, etc. for serving
Instructions
Whisk the flour, baking powder, salt and sugar together in a bowl.
Whisk the milk, egg and melted butter together in a beaker until smooth and well combined.
Make a well in the center of the dry ingredients and pour in the wet. Whisk together just until evenly combined. A few lumps are okay.
Heat a medium skillet over moderate heat. Brush with butter or oil.
Drop 2 heaped TBS (1/4 cup) of batter into the hot pan. Cook until golden brown on the underside and bubbles appear and burst over the surface. Two to three minutes.
Flip over and cook until golden brown on the other side. One to two minutes Remove and keep warm in a low oven.
Repeat with the remaining batter until all of your pancakes are done.
Did you make this recipe?
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