Perfect Pancakes

This Ruth Reichl's recipe for Perfect Pancakes with a few tweaks by me. Ms. Reichl has 4 rules for making pancakes: 1. Don't use a mix 2. Use real maple syrup 3. Don't skimp 4. Add extras according to your own tastes (blueberries, chocolate chips, etc.) http://www.gilttaste.com/stories/4185-how-to-make-a-better-pancake
Photo by Susan P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup butter, melted

  • 1

    cup of milk

  • 2

    large eggs

  • 1

    tablespoon coconut oil

  • 1

    cup flour

  • 4

    teaspoons baking powder

  • 4

    teaspoons sugar

  • 1

    teaspoon salt

  • Butter for the pan

Directions

Whisk together the milk and eggs. Melted butter and coconut oil and whisk this into milk mixture. In a bowl whisk together the flour, baking powder, sugar, and salt. Whisk the flour mixture into the milk mixture until it’s just combined. If the mixture is too thick add extra milk Heat a skillet over medium high heat and add a pat of butter. When the bubbles subside, add batter to the pan. Cook's choice as to size of pancakes. Cook until bubbles form and pop then flip the pancake over and cook the other side until golden. Best serve immediately.

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