Nothing is better then waking up on a Sunday morning to pancakes. I don’t care what anyone says they are the best breakfast with a side of fruit. Delicious, no where near nutritious and just plain great. No matter what you put on them from fruits, to jams, to chocolate chips there is always a favorite. This recipe is just as quick as a boxed mix, but better tasting.
1 cup flour
1/2 cup cake flour
1 tablespoon sugar
2 3/4 teaspoon baking powder
1 teaspoon salt
1 egg (large – lightly beaten)
1 1/4 cup milk
2 tablespoons butter (melted)
PAM (for griddle or pan)
Heat oven to 200 degrees.
In a large bowl, whisk together the flour, sugar, salt and baking powder. Make a well in the center of the flour and add the lightly beaten egg, milk and melted butter. Slowly incorporate the wet ingredients with the dry ingredients with a whisk. Do not overmix. Let batter rest for approximately 10 minutes.
Heat a griddle or pan and spray with PAM on a medium heat. With a medium ice cream scooper, scoop out batter and place on griddle/pan. When bubbles rise to the surface, flip pancake and cook until bottoms are golden and the center is cooked.
As pancakes come out of the over place them on a baking sheet and in the oven until ready to serve.
Once all the pancakes are made add maple syrup and serve.