There are two types of people: waffle people and pancake people. I am the latter. I do love a good waffle, but if given the choice, I always choose the light, fluffy, pillow-like dessert for breakfast. Pancakes only downfall? No syrup pockets—but I love them anyway.
I also like to get crazy with my pancakes, making them with different flours, ground nuts, whole nuts, different fruits, sometimes filled, sometimes topped, always drenched in syrup.
This is a classic pancake recipe though, a go-to when you’re looking for a simple breakfast with a sinfully sweet touch.
- 2 c. flour
- 4 tsp. baking powder
- 1 T. salt
- 2 T. sugar
- 1 1/2 c. milk
- 1/4 c. cream
- 1 egg
- 2 oz. butter, melted
- Preheat a griddle to 400°F or a large non-stick pan over medium heat.
- In a large bowl, mix together the flour, baking powder, salt, and sugar. Set aside.
- In a seperate bowl, mix togerher the milk, cream, egg, and melted butter until evenly blended.
- Pour the wet ingredients into the dry and mix until a batter forms.
- Lightly butter the griddle or pan and spoon the batter onto the pan. Cook until the edges begin to firm and the center begins to bubble, about 4 to 6 minutes. Check the underside to see if it is golden brown. If so, flip the pancake. Cook another 4 to 6 minutes or until both sides are golden brown.