Dad’s Pancakes

by Molly Dittmann
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Pancakes are one of my favorite comfort foods so this was one of the first recipes I learned to make. There are few things better than hot pancakes on a lazy Sunday morning!

When I asked Dad for his pancake recipe, he told me that he didn’t have it written down. He said we would have to make a batch so we could figure out quantities of ingredients. Dad made pancakes so often that he didn’t measure, at least not in a traditional sense. He measured the flour and sugar by how it felt to shake it from a jar; the salt by how much space it filled cupped in his palm; and the milk by how long it took to pour from the gallon. To derive the recipe, he laid out a pieces of wax paper and “measured” the ingredients his way. Then I dumped flour, sugar, salt, and baking powder into measuring cups to find out just how much we were using before adding it to the mixing bowl.

Dad's Pancakes

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Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 cups flour
  • 2-3 tablespoons sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 2 tablespoons oil
  • Up to 2 cups milk
  • Some vanilla

Instructions

Directions:

Add flour, sugar, baking powder, and salt to large mixing bowl and combine. Make a well. Add eggs, oil, and vanilla to well. Start with about 1 cup of milk and begin mixing, scrapping sides as needed. Continue to add milk slowly until batter reaches the consistency of good latex paint.

Heat pan or skillet to medium high heat. Add a small amount of oil. The pan is hot enough when drops of water sprinkled on the surface sizzle nicely. Pour about 1/3 cup batter onto hot pan. Watch for bubbles to form and for the surface to begin to appear set. Flip pancake and allow to continue to cook on the other side. Pancake should be golden brown and bounce back when slight pressure is applied to center.

 

Note: If you add too much milk and batter becomes too runny, you can remedy by adding more flour. If you add too much additional flour, you can fix it by adding more milk. But pretty soon, you’re going to have too much batter, so it’s best to just pay attention to the consistency from the beginning. You’ll likely use about 1 ½ to 1 ¾ cups of milk, depending on the humidity. Drink the rest of the milk.

Note: Don’t be discouraged if the first pancake is pale. The pan likely wasn’t hot enough. It’ll probably still taste fine. Subsequent pancakes generally look better

The secret ingredient…

is always love

Consistency of latex paint

Tiny little baby pancake!

Drink the rest of the milk

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