Breakfast and Brunch Recipes
Pancakes Gone Wild
What's your favorite pancake house pancake? Chocolate chip? Butter-pecan? Strawberry-banana? How about "plain" blueberry?
Yield: 8 (4 inch) pancakes, or 14 smaller (3 inch) cakes
Ingredients
- 1 large egg
- 2/3 cup milk
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar or 2 tablespoons malted milk powder
- About 2/3 cup add-ins of your choice
Instructions
- Whisk together the egg, milk, vegetable oil or melted butter and vanilla extract.
- Whisk together the dry ingredients, and add to the liquid ingredients, whisking briefly to combine. A few lumps are okay.
- Choose your add-ins: chocolate or flavored chips, dried fruit, fresh berries, diced apples, nuts, toasted coconut, crystallized ginger, or...? To make all one type of pancake, simply stir the add-ins into the batter. Or divide the batter in half, and make two types of pancakes. For a larger variety of pancakes, leave the batter plain; you'll sprinkle on the add-ins as the pancakes cook. Note: If you use cinnamon Flav-R-Bites, stir them into the batter, rather than sprinkling them on top of the cooking pancakes. They need that pre-softening in the batter to soften their crunch.
- Set the batter aside to rest at room temperature for 15 minutes, while you preheat your electric griddle to 350 degrees F. Or preheat a frying pan over medium heat.
- Lightly grease the griddle, and ladle on about 2 tablespoons for 2 1/2 to 3 inch pancakes, or 1/4 cup for 4 to 4 1/2 inch pancakes. A tablespoon scoop or muffin scoop, respectively, work well here.
- If the pancakes don't spread well, due to the add-ins, simply use the back of a spoon to spread them to the desired diameter. If you haven't stirred the add-ins into the batter, now's the: sprinkle the top of each pancake with your desired chips, nuts, fruit, etc.
- Cook the pancakes for about 1 minute, 15 seconds per side, or until they're a light golden brown on both sides.
- Serve the pancakes warm, with syrup or confectioners' sugar.
Notes
Pancakes are a wonderful launching pad for your breakfast fantasies. It's easy to make a basic batter, then either stir in your favorite enhancements, or sprinkle them on top as the cakes bake. We particularly love diced crystallized ginger; toasted coconut; and chips of all flavors (cinnamon, chocolate, cappuccino...)
You may think this is a rather small recipe with only 3/4 cup of flour? But it's perfect for a couple, or several kids.
Attribution
Recipe and photo used with permission from:
King Arthur Flour