PANCAKES FOR COMPANY
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- cups of all purpose flour, sifted
- cup powdered sugar
- tablespoons baking powder
- teaspoon salt
- 1 1/2
- cups milk, or a little more if needed
- eggs lightly beaten
- stick melted butter
- teaspoon mexican vanilla
- teaspoon nutmeg
- coconut oil to grease the griddle or pan
- (canola oil may be used)
You will need a medium mixing bowl, wooden spoon, ladle, and a 2 cup glass measuring cup. An electric griddle is a great tool for pancakes, but they can be made in an electric frying pan, or a nonstick frying pan.
2MIX DRY INGREDIENTS:
Add the flour, salt, nutmeg, baking powder and powdered sugar to a medium mixing bowl.
3MIX THE WET INGREDIENTS:
I use the 2 cup glass measuring cup I used to measure the flour. Add the milk, eggs, and beat them with a fork. Pour in the melted butter, add the vanilla. Mix well, and pour the WET ingredients into the DRY ingredients. DO NOT OVER MIX! It makes pancakes tough! Stir very gently and until just moistened. You may need to add a little more milk to get the batter right. There will be some lumps, that is okay. Do not beat!
4MAKE THE PANCAKES:
Heat the griddle, add the oil, just enough to cook the pancakes. Your batter should be the right consistency for pouring, not too runny, not too thick. Ladle the pancake batter onto the hot griddle or pan. When the pancake is bubbly, and brown on the under side, like my picture, flip it over, and brown the other side. When that second side is brown, always flip it back for a few seconds, and this will keep syrup from penetrating the top of the pancake and making it too soggy. Remove the cooked pancakes to a warm platter, and cover loosley with a paper towel to keep warm.
5When all of the pancakes are cooked, serve with my butter, and maple syrup, or try strawberries and whipped cream for a special treat. Great with a side of bacon or ham, and an egg. Enjoy!