Do you know that feeling when you re-discover how good something is, and then you binge? I think I'm at the point where I can't stop making pancakes for breakfast. Since last week, I have made pancakes three times. Three!
Well, who can blame me? My usual morning routine consists of waking up at 6:30am and rushing to catch a bus, my breakfast consists of cold cereal, a piece of toast, or half a bagel. Not exactly Mmmm worthy.
So when I found a quick and easy pancake recipe, I just couldn't stop. I wanted a nice hot breakfast with fruits and maple syrup!
Recipe adapted from Gale Gand's Brunch!
(Makes about eight to ten 3- to 4-inch wide pancakes)
1 cup of all-purpose flour
1 tablespoon of sugar
3/8 teaspoon of salt
1 1/2 tablespoons of baking powder
1 large egg
1 cup of milk
2 tablespoons of canola oil
unsalted butter, for cooking
1/3 cup of semi-sweet chocolate chips (optional but highly recommended)
- In a bowl, combine the flour, sugar, salt, and baking powder.
- In a separate bowl, beat the egg with a fork and then mix in the milk and oil.
- Pour the wet ingredients over the dry ingredients and combine. It doesn't have to be smooth, lumps are actually encouraged! If you want, add the chocolate chips into the batter.
- Use a ladle, spoon, or transfer the batter to a pitcher for easy pouring.
- Heat your griddle/pan over medium heat. Melt 1 teaspoon of butter on it.
- Pour 2 to 3 tablespoons of the batter. Watch for bubbles that rise to the top of the pancake. This is generally the time to flip! You can also take a peek with your spatula to see if the other side is golden brown.
- Flip your pancake and when it is golden brown, it is ready to be served!
Those are the instructions from the cookbook, but I found doing a one bowl method to work just as well. I added all the ingredients at once and then gave it a good stir and it was ready to go!
Don't forget to add fresh fruit and maple syrup! Have a lovely weekend everyone.