Thursday, February 2, 2012

'Tis the Season for Breakfast - Perfect Pancakes

What is like a waffle but not a waffle? A pancake! I must admit before finding this recipe, I simply made pancakes from pancake mix. Then my CO friend, Lauren Williams (not to be confused with my NJ friend, Lauren Williams), posted a recipe for pancakes on her blog ( and I was hooked! Although I must admit I add 3/4 cup more flour to the recipe because I like thick pancakes. There is so much you can do to pancakes - add chocolate chips, walnuts, bananas, blueberries . . . you name it and you can probably do it with pancakes. In the picture below, the top and bottom pancakes are plain with a chocolate one in between. Um... yum!

Perfect Pancakes

1 cup whole wheat flour*
1 cup all purpose flour*
2 tablespoons baking powder
1/4 cup sugar
1 teaspoon salt
2 cups milk
2 eggs, beaten
2 tablespoons vegetable oil
1 teaspoon vanilla
Butter for greasing the griddle

*You can add more flour depending on how thick you like your pancakes.

Combine dry ingredients in a bowl (or on a piece of waxed paper - it saves dished and you can pull up the sides to "funnel" into the wet ingredients later). In another bowl, combine milk, eggs, oil, and vanilla. Pour dry ingredients into wet and stir with a wire whisk just enough to combine thoroughly. Heat a griddle over medium high heat. When hot, quickly run a stick of butter over the surface to grease the griddle (just enough butter to coat the surface). Pour approximately 1/4 cup full of batter onto griddle. Allow to cook for about 2 minutes or until edges become dry and bubbles are formed on top of pancake. Flip and allow to brown on the other side. Serve hot with warm maple syrup.

Recipe from

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