I have a number of pancake recipes that we like, but this is the staple one that everyone has enjoyed for a long time.  They always turn out great, and a number of my kids friends have also enjoyed them on Sunday mornings with us when they’ve slept over.  This doesn’t soak the flour in advance which is preferable nutritionally; when I do that, I use a different recipe, though this would probably work fine soaked, too.

Perfect Pancakes

• 2 c. flour (we use freshly ground whole wheat)
• 2 T. sugar (I use sucanat)
• 2 T. baking powder
• 1/2 t. salt
• 1 large egg, beaten
• milk to make pourable batter (you can also use water if you don’t want to make it dairy)

 Combine all of the dry ingredients.  Stir in the egg and milk, and stir lightly.  Use enough milk so that the batter is pourable – if you use less, the batter will be heavy and the pancakes won’t cook through.  If you make it too thin, the pancakes will be flat and not very substantial.  Cook on a lightly greased griddle (my mom was generous enough to buy me one a couple of years ago when she saw how long it took me in a standard skillet because of the number of pancakes I make!).  You can also use a regular frying pan or skillet.  When the top is bubbly with air bubbles, that’s the sign that they’re ready to be turned.  Flip them over, and cook a little longer until done.

We like to eat these fresh from the griddle with butter, plain yogurt, agave nectar, and some sliced fruit like strawberries if we have them.  If you have any leftovers, they are great as rollups for a snack or a quick lunch the next day – spread them with peanut butter and banana or shredded carrot, and then roll them.   

Avivah