I’m going to admit it, I’m a pancake snob. I will not, actually, can not eat any pancakes other than my own. Not even in a restaurant. It’s not because mine are super awesome and the best in the world. It’s just that…I dislike pancakes! I really, really don’t like them at all. I blame it on my mom…sorry mom…but her pancakes were like lead weights. Really heavy and dense and it just put me off pancakes for years.
After I had kids I found a really good pancake recipe that make nice light pancakes. No buttermilk biscuit mix pancakes for me. My son loves when I add blueberries or especially chocolate chips. I found the best way to add extras isn’t to mix it in the batter, but to sprinkle some on top of the batter once you pour some of the batter on the griddle.
1 3/4 cups flour
3 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 3/4 cups milk
3 tablespoons vegetable oil
Combine flour, sugar, baking powder and salt in a bowl. Put milk, eggs and vegetable oil in another medium-sized bowl; beat vigorously with a whisk until eggs are broken up and mixture is thoroughly combined. Pour milk-and-egg mixture, all at once, into the flour mixture. Stir with a wooden spoon until dry ingredients are moistened and mixture is just combined. The batter will be lumpy, but the lumps will disappear when the pancakes are cooked. Heat a griddle or electric skillet to 350 degrees. I take a paper towel to spread a bit of butter on the griddle before adding the batter.
Pour batter, about 1/4 cupful at a time, onto the hot griddle. Cook until bubbles form on the surface of the pancakes, and the edges become dry. Turn the pancakes over and cook about 2 minutes longer or until nicely browned on underside. Remove to a platter and keep hot in a warm oven. Repeat with remaining batter until all pancakes are cooked.
For Chocolate chip or berry pancakes sprinkle a handful of chocolate chips or berries on the pancakes after the batter is poured on the griddle.