Perfect Pancakes Every Time!

Ingredient Amount
All Purpose Flour 4.5 Cups
Baking Powder 10 t-spoons
Salt 3 t-spoons
Sugar 3 Tablespoons
Milk 3.75 Cups
Eggs 3
Butter - melted 1 stick

This list is for basic pancakes - they're always a hit here, but feel free to spruce it up (add a quarter cup of cinnamon, for example, cut the salt in half, and double the sugar - they're sweet and delicious and rarely need more than a bit of butter spread on top.)

But let's get started.

First add all the dry ingredients into a large mixing bowl, this is also a good time to microwave the butter.

Next add the milk, eggs, and finally the melted butter.

With an electric mixer, blend on high until all clumps are out being sure to scrape the sides and bottom of the bowl to catch all the loose flour. You'll know your mixture was accurate and it is well blended when you get subtle, soft peaks.  You don't want this batter too thick, but if too thin, it's a nightmare to work with.  If the batter seems runny after beating, just add a couple tablespoons of flour or if it's a bit too thick, just drizzle in a bit of milk and continue to mix.  Repeat as necessary to get the nice, creamy texture we're looking for.

Heat your favorite fry pan to medium heat, or if using an electric skillet, 350ยบF.  Now I don't use any butter or cooking spray in my electric skillet or Teflon coated frying pans, so just use your best judgement here.  But regardless, with a large spoon or ladle, and once your pan is up to heat, pour out a disk of batter roughly the diameter of a coffee mug.  The batter will spread some, so don't put them too close together or it may get messy when it's time to flip.

Let them cook a minute or so before flipping.  You'll know the ideal time to flip them as bubbles will be forming in the batter quite rapidly.  Try to gauge the time it took to get to this point and flip each pancake, letting them cook roughly the same amount of time before removing.  Now this recipe yields enough pancakes for our family of eight to each have three apiece and there still be a healthy stack left over for seconds (between 30-40 pancakes.)  If you have a smaller family just half the ingredients, the rest of the process will be the same.

They can get a bit darker than shown in the photo here to the left, but not too much.  When done, they're fluffy, soft, warm and absolutely delicious.

Let me know in the comments how they came out for you or if you found a delicious variation of the recipe.

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