I LOVE Pancakes! However, I am HORRIBLE at cooking them! For months now I having been trying to meet up with my younger brother & his girlfriend Marissa to go to PJ’s Pancake House in Princeton for their famous pancakes. The weather and timing have not cooperated. I somehow now gotten Adam obessed with pancakes too. He, however prefers Aunt Jemina’s frozen pancakes to these, oh well!
The weather is absolutely frigid here so last night I put my Overnight Oatmeal in my crockpot. I was really excited about having a warm breakfast ready for me when I woke up today. I guess I didn’t put enough milk (last time I used too much) and it burnt. Right now my crockpot is soaking, but it isn’t looking good. I think I may end up needing a new crockpot now. So I went searching for a pancake recipe. Everything I was findng included fancier recipes or Bisquick. I wanted a simple, easy recipe, so I went back to basics — Good ‘Ole Betty Crocker. I always forget about my Betty Crocker cookbook!
1 large egg
1 cup all-purpose flour
3/4 cup milk
2tbsp vegetable oil
3tsp baking powder
Butter, stick of margarine, or shortening
1) Beat egg in a medium bowl with a hand mixer until fluffy.
2) Beat in remaining ingredients except butter just until smooth. Pour the batter into a 4- or 8-cup glass measuring cup with a handle and spout.
3) Heat griddle or skillet over medium heat or to 375 degrees. Grease with butter.
4) For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.
5) Serve immediately or keep them warm in a single layer on a wire rack or paper towl-lined cookie sheet in a 200 degree oven. If you stack warm pancakes, they’ll become soggy.
My problem always comes with flipping. I always flip too late or too soon. But these came out so delicious, I was shocked with myself! They were fluffy! Slightly too brown, but hopefully I will learn to perfect the flipping time soon!