Pancakes and Bacon
Pancakes made from scratch taste so much better and only requires a tiny bit more work. We have pancakes almost every Saturday at our house.
Pancakes
- 1 egg
- 1 1/2 cups flour
- 1 1/2 T brown sugar, packed
- 2 T oil or melted and cooled butter
- 4 t baking powder
- 1/4 t salt
- 1 1/4 cup milk
Break the egg into bowl and beat with a whisk.
Add flour. brown sugar, oil (or butter), baking powder, salt and 1 cup of milk to the beaten egg.
Whisk gently and then dribble in milk until the mixture dribbles gently from the whisk. If it blops, it’s too thick. If it runs, it’s too thin and you should add a little more flour.
Set aside while you heat up your griddle. (I LOVE my double griddle, it makes making pakcakes so quick!) Finding the correct temperature can be tricky. You a medium temperture, so the pancakes turn golder brown but don’t burn. On my stove, it’s slightly under the 3rd dot on the dial. You want the batter to rise and the griddle to get up to temperature, so wait about 5 minutes.
Pour a small amount of batter onto the hot griddle. I pour about a three inch circle. The pancake will expand as it cooks so I end up with five to six in pancakes.
After about 2-3 minutes your pankcake will be bubbling on the uncooked side and golden brown on the bottom. Flip and wait another 2-3 minutes. When the bottom is golden brown and the top bounces back when you poke it with a finger it’s done.
Serve with bacon and (real) maple syrup. Yum!
Here’s my no muss no fuss method for cooking bacon:
Heat oven to 375 degrees. Cover a cookie sheet with a piece of parchment paper slightly larger than the sheet. Place bacon strips on the paper so they don’t touch each over. Put the bacon in the oven and cook for aprroximately 12 minutes. Cooking times vary based on the thickenss of your bacon and how crispy you like it. Take the bacon out of the oven and then place slices on paper towels to drain.
