Many nights, when I don’t know what to make, I turn to this crowd pleaser.  Fluffy old-fashioned chocolate chip pancakes, crispy thick cut bacon and some scrambled eggs. There is nothing special about this, yet it is adaptable to your favorite flavors and requires little skill to pull off.  It isn’t fancy, but is still delicious so I say, “Why not?”

Fluffy Pancakes with whatever

Ingredients:

  • 1 ½ cups flour
  • 3 ½ teaspoons baking powder
  • 1 ¼ cups milk
    • It is better to use full fat or half fat options here. Fat free leaves these a little flatter.
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 3 tablespoons melted butter
    • You could of course use margarine, but like the milk you need some fat for the best result.
  • Additional topping options:
    • ¼ cup Chocolate chips
    • ½ teaspoon cinnamon or pumpkin pie piece and some chopped up toasted pecans
    • blueberries and bananas
  • Butter and Maple Syrup for serving
    • I use salted butter and real dark amber maple syrup. You don’t need much and the flavor difference is well worth the calories you might save on a more processed option.

Directions:

Stage 1: Preheat a large skilled or griddle over medium heat.  Mix together all dry ingredients well, pushing any lumps out of the flour.  Next, mix in the wet ingredients until you have a smooth and thick consistency using a whisk or fork.  Mix in any additional toppings you’d like.

Stage 2: Melt some butter (about 2 tablespoons worth) or spray cooking spray in your pan.  Carefully ladle out the size pancakes you want.  When they begin to bubble throughout the cake they are ready to flip.  Usually about a minute or two per side.  I keep an empty plate on the side of the stove for easy transfer.  Serve them hot.