I put everything from blueberries, to chocolate chips, to bacon, to sausage (my daughters favorite!) in the pancakes. I pour the plain batter onto the griddle then sprinkle the toppings on individually. This way we can have lots of different pancakes. We like to have a mix of sweet & savory pancakes to enjoy!
1/4 cup white vinegar
1 3/4 cups milk
1/4 cup oil (veggie or canola)
2 cups flour
1 tsp baking soda
3 Tbsp sugar
3/4 tsp salt
Preheat oven to 225 degrees and place a cookie sheet with an oven safe cooling rack inside the oven while it’s heating up.
Beat eggs until frothy. Add vinegar, milk and oil and mix well. Sift together dry ingredients and add to liquid mixture. Use a whisk and gently mix to remove lumps. Let it sit for a few minutes.
Preheat a griddle/pan over medium high heat.
Take a stick of cold butter and swirl it over the surface of the hot pan. Move it around quickly to distribute about 1-2 tbsp of the butter. ( I just hold the stick of butter in my hand to do this, using the end of the stick ) It should bubble up, but you don’t want the pan too hot or it will quickly burn the butter.
Brown butter = yummy 🙂
Burnt butter = yucky 😦
*Make sure you use lots of butter on the griddle/pan for EACH batch. This gives the pancakes their crispy edges, just like Grandpa loved!
I use a 1/4 cup measuring cup to ensure the pancakes are all the same size. Drop batter on to a medium-high, well buttered griddle/pan.
*If you are adding anything to the pancakes, do this as soon as you’re done pouring the batter for each batch.
When the batter starts to just bubble on the top and sides, check it to see if it’s ready to flip. They should be a little brown.
The second side does not take as long, so keep an eye on them!
Transfer pancakes to the pre-heated pan/rack in the oven. The cooling rack will keep the pancakes from getting soggy.
Of course if you have a bunch of hungry kids waiting for their pancakes, you can skip this step and serve immediately!
I melt real butter and real maple syrup together in a small sauce pan and serve hot in a gravy boat with the pancakes. The amounts really depends on how buttery you want the syrup and how many people your serving.