Homemade Pancakes

Serves: 4 to 6

Prep: 5 Minutes | Cook: 20 Minutes

I grew up eating pancakes, but only once a week as an important part of watching Saturday morning cartoons,. My working mother taking an extra bit of time to prepare breakfast on Saturdays, the house filled with the fragrances of brown butter, coffee, and maple or blueberry syrup. I still love pancakes, and so do my daughters; in fact, this recipe is a staple in our house, and there is ALWAYS batter in our fridge, and those same smells permeate our home at least three days a week. I’ve added toppings of fresh blueberries and granola to give it a bit of fresh, sweet crunch, but feel free to omit either and add your favorite ingredient…chocolate chips are also delicious when added to the batter just after it hits the griddle or pan.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 1/2 tablespoons baking powder

• 1 teaspoon salt

• 2 tablespoon brown sugar

• 1 1/4 cups milk

• 1 egg

• 3 tablespoons butter, melted

• 1 cup fresh blueberries and granola

TECHNIQUE

1. In a bowl, sift together the flour, baking powder, salt and brown sugar.

2. In a separate bowl, whisk together milk, and egg. The add to flour mixture until well combined but still lumpy; then stir in melted butter.

3. Heat a buttered or oiled frying pan over medium high heat. Add 1/2 cup of batter onto the griddle, cook until butters form on top of batter, then flip and cook until golden brown. Serve hot with syrup or honey and topped with fresh blueberries and granola.