Fluffy Pancakes

There are all kinds of pancakes out there, but this is that "mom must have that recipe memorized, she makes it so fast" recipe.  Simple.  Easy.  Yummy enough for little mouths, especially with sweet things drizzled all over.  

And versatile!  Make these with all whole wheat flour or none at all.  Substitute buttermilk for the milk, or melted butter for the oil.  Add a touch of vanilla for that "pancake house" taste.  Stir in some banana or pineapple chunks, blueberries or chocolate chips just before  baking on the griddle.  Serve it with berry or maple syrup, applesauce, or whole fruit and whipped cream.  Their simplicity makes it easier to switch things up!  

For today, we're sticking with the base recipe.  But don't be to shy to try one of those other yummy ideas.  One of my favorites is pineapple, coconut and chocolate chips.  Trust me on that one.  Try it.  Love it.

First, combine all the dry ingredients in a bowl.  I'm using dry milk, so the milk powder goes in with the dries.

Then mix the wet ingredients together in a separate bowl, making sure to beat the eggs well.

Then mix the wet and dry ingredients together.  But don't mix too much.

Leave it a little lumpy.

Ladle desired amount of batter onto hot griddle.  If it's nonstick, greasing/buttering is optional...

They're usually ready to flip when the tops get covered in bubbles, (see the little holes? those are usually all over) but mine were a little too thick this morning.

Either way, you're just looking for a nice golden color and no raw batter left in the middle.

Fluffy Pancakes

2 1/2 cups flour (whole wheat is fine)

2 T sugar

1/4 tsp salt 

1 T baking powder

1/4 cup milk powder

1 1/2 cups water (or milk if omitting milk powder) (add a little extra if the batter seems thick)

2 eggs

1/4 cup oil

Combine dry ingredients in medium mixing bowl.  Mix together wet ingredients in separate container, then gently stir into dry ingredients.  Bake on a hot griddle, flipping once after bubbles form on surface.