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Here’s a recipe my husband especially enjoys. He loves Country Pancakes!
These pancakes are nearly perfect–as far as pancakes go. So tasty you can eat them as a snack. And tender enough to soak in thick maple syrup. But not so fluffy that they fall apart. Truly wonderful.
I’m not really a pancake girl, but I find myself craving these on weekends!
Of course, my husband loves pancakes. But he can be particular about how they are made. Not too cooked. But not under cooked. Not so fluffy that they fall apart when you pick them up with your fork, but not tough or stiff, either. You get the picture, right?
He also loves real maple syrup–which I give him at Christmas. Otherwise, he settles for Mrs. Butterworth’s, which is my syrup of choice.
Ingredients Needed for Country Pancakes
- all-purpose flour
- baking powder
- whole milk (not 2% or skim)
- large egg
- vanilla extract
- melted butter
Pancake Batter is So Easy to Make
Whisk together the dry ingredients in a medium bowl (a batter bowl works perfectly). Create a hole in the center and add in the milk, egg, and vanilla extract. Whisk the liquids together with a fork and then gradually mix into the flour until mostly combined.
Then stir in the melted butter. This last step is so satisfying!
Heat your griddle on medium-low heat to begin. You may need to decrease the heat as the pancakes cook, so they don’t brown too quickly. Butter the griddle before you pour. The griddle should sizzle when you splash a bit of water on it.
Then pour individual pancakes onto the griddle to cook. Turn when tops start to bubble with indentations. Repeat until batter is gone.
If I’m going to the trouble of making homemade pancakes for my dear one, I’ll also cook up some thick bacon and/or sausage links, with two eggs over-easy, cooked in said bacon grease. All served with tall glasses of orange juice, also his favorite.
When you have company for breakfast, you may want to double this recipe for Country Pancakes, which serves 6-8 medium to large griddle cakes. I hope you will enjoy them as much as my dear husband and I do.
See more Breakfast Ideas Here.
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 1/2 tablespoons baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/4 cups whole milk
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted
- In medium batter bowl mix together dry ingredients. Add milk, egg, and vanilla, stirring gently until combined. Add in melted butter.
- Cook on buttered skillet over medium-low heat until bubbles begin to form on batter. Turn when golden brown. Continue cooking until both sides are golden brown. Place pancakes on a serving plate and keep warm in oven. Repeat until all batter is used.
- Serve warm pancakes with butter and syrup. Makes 6-8 pancakes.