A few weeks ago we drove up to visit my in-laws. There was much laughter, face stuffing, joking and good times. It seems like every time I see my in-laws, I end up with a gosh-darn-it heavenly recipe on my hands (like this orange cranberry bread and the perfect pie crust and a recipe I really need to share with you) and this trip was no exception.
Pancakes Griddle Cakes were the culprit this time. My father-in-law made them one morning for breakfast and upon my first bite I demanded that they fork over the recipe.
Which they did. Because they like me.
Now, in my somewhat short life, I've probably had dozens of different pancakes; some boxed mixes (Hello Bisquick!) and some from cookbooks and still others from places like Cracker Barrel, Village Inn and IHOP. And while they were all pretty good, pancakes being a hard thing to screw up and all, none of them were ever perfect. Cracker Barrel's "Momma's Pancakes" are nearly perfect...but not quite.
And so, I would like to introduce you to a recipe that will result in the most spectacularly perfect pancakes your tastebuds have ever had the priviledge to enjoy. Seriously.
Start off with 2 c. flour, 5 tsp. baking powder, 2 tsp. salt and 3 tbsp. white sugar. Stir together and then create a "well" at the bottom of your bowl.
Add 2 eggs into the center of the "well." Pretend I included two eggs in this picture, please.
Beat the eggs until the whites and yolks have combined. America is a melting pot after all so if you want good, American pancakes, the eggs will have to blend together for the greater good.
Excuse me, that was a little random. Maybe I shouldn't blog at night.
Now, pour in the following ingredients: 2 c. milk, 6 tbsp, oil, and 1 tsp vanilla. Stir together until just combined.
I've mentioned before about how a little vanilla can transform good recipes into the best recipes. So don't skip it.
In a preheated griddle or skillet, drizzle a tidbit of vegetable oil. Add a ladle full of the batter.
Maintaining a low to medium heat in your skillet will allow the cakes to cook evenly. When they start to bubble and the edges begin to pull away from the pan, it's time to flip 'em!
If the pancakes puff up a little bit, let them. Smacking them with a spatula will hurt more than help.
Remember, physical abuse is never the answer.
Oh goodness. I really shouldn't blog at night.
Ready for some griddle cakes that'll get your day off to a great start?
Crisp on the outside + soft and fluffy on the inside = delightful griddle cakes.
I don't think I will ever be able to go back to the boxed mixes. Ever. Sorry, Bisquick, we had some good times.
Griddle Cakes - Adapted from "Country Cookbook"
Serves 6-8 (Printable Recipe)
2 c. flour
5 tsp. baking powder
2 tsp. salt
3 tbsp. sugar
2 c. milk
6 tbsp. vegetable oil
1 tsp. vanilla
Stir together all dry ingredients. Make a "well" in the center of the dry ingredients. Add eggs to the "well" and beat with a fork. Add all the remaining ingredients and stir until just combined.
Heat a griddle or skillet over low to medium heat. Drizzle a bit of vegetable oil over the griddle. Spoon batter into the pan to make 4" cakes. Cook until bubbles begin to form, flip. Griddle cakes are done when the center of the cake springs back lightly when touched.