I love having one of those mornings where I have all the time in the world to eat breakfast. I love the simplicity of making pancakes. This is my favorite pancake recipe. Ever. I've tried about 4 or 5 others, including Martha Stewart's recipe but I always come back to Mark Bittman's.
I don't really understand the need for Pancake mixes. I am pretty much against it. There is nothing complicated about homemade pancakes. The ingredients are very basic and it probably takes the same amount of time to prepare.This recipe makes a thick and fluffy pancake and is great with honey and/or maple syrup (of course).
by Mark Bittman (via smittenkitchen)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar, optional
1 1/2 to 2 cups milk
2 tbsp melted and cooled butter, plus unmelted butter for cooking, you could use neutral oil or PAM butter spray
In a bowl, mix together the dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in two tablespoons melted butter. Gently stir this mixture into the dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems too thick, add a little more milk.
Heat a griddle or a large skillet over medium-low heat. When butter foam subsides, ladle batter onto skillet, making any pancakes size you like. Flip pancakes after bubble rise to surface and bottoms are golden brown after 2 to 4 minutes. Cook until other side is browned as well. Serve immediately.
Blueberry, Banana or Chocolate Chip: For blueberries, stir in fresh or frozen (not defrosted) blueberries in the batter before cooking the pancakes. For bananas, slice them and press into surface of cooking pancakes. Cook pancakes a little more slowly than you would as they burn easily. For chocolate chips, stir them in the batter before cooking the pancakes.