My mom was a great short order cook in the mornings before my brother and I went to elementary school. Pancakes seemed to be almost a weekly request. I don’t recall as a kid ever being interested in making the pancakes or watching my mom make them, but I have fond memories of eating spoonfuls of the batter prior to cooking to make sure it tasted okay. That was before I knew salmonella was a thing from eating the raw eggs and my mom, well, she just wasn’t worried about it for some reason. My favorite part, of course, was eating the pancakes, usually just with some butter and syrup. My mom would give me a stack of three medium pancakes and would cut them into slices like a pizza. This gave me three levels of little triangles that were just the right fit for my mouth.
I’d also always have these on my birthday and my plate was usually presented with a somewhat beat up Snoopy music box next to it chiming happy birthday.
Here is our basic pancake recipe as listed in my mom’s cookbook of family recipes. I do not know of its exact origin but I’ve been enjoying it for years. I hope the same for you.
Variations: It’s very easy to add any fruit into the pancake after pouring the batter. I do recommend pushing the fruit down into the batter so that when you flip it the fruit does not stick to your pan much and cause a mess. Or keep it simple and just add the fruit on top!
Mom's Pancakes
Equipment
- griddle, mixing bowl
Ingredients
- 2 Cup Flour
- 2 Tbsp Sugar
- 4 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 1/2 Cup Milk can use milk substitutes
- 1/4 Cup Vegetable Oil
- 1/2 tsp Vanilla Extract
Instructions
- Heat the griddle on low to medium heat.
- Mix ingredients together in a bowl until combined and there are no large lumps. Do not over mix.
- The griddle is ready when water splashed on it dances around.
- Use a 1/4 cup to pour batter onto griddle.
- Flip the pancake when it starts to bubble (usually around 1.5 minutes) and cook another 1-2 minutes until golden.
- Plate and serve!
Just me doing a test.