Guess what?! Another Colorado recipe to share! My Cousin Kent made pancakes while we were there and they were oh so good! So perfect and airy, just like a pancake should be! I got his recipe, and over the weekend made a big breakfast for my family, the famous pancakes included! He added chocolate chips to his, but they are delicious with or without any add-ins. I’m thinking blueberries would be awesome in them too!
* 1 1/2 cups all-purpose flour
* 3 1/2 tsp. baking powder (seems like a lot, but this is what gives them the airiness)
* 2 eggs
* 1 tsp. salt (can omit if using salted butter)
* 1 tbsp. granulated sugar
* 1 1/4 cups milk
* 3 tbsp. melted butter (I used unsalted and still kept the salt in the recipe but you can do vice-versa too, I’m pretty sure my family just used the salt and salted butter and they came out great. I’ve just had a bad experience with too salty of pancakes before so I’m leery)
Sift all dry ingredients into a medium sized bowl.
Add in wet ingredients and whisk together.
Ladle out the pancake mixture onto a greased skillet or non-stick pan. The size will vary depending on how big or small you like your pancakes. I usually go for about a medium sized pancake, that way I still have some room to put anything in them if I want. This time I did chocolate chips for a treat.
Let the pancakes cook for 3-4 minutes, you want to watch for the bubbling to stop and for the edges to start looking firm. You can always take a peak with your turner to see how they’re doing, and when you need to flip.
Once your pancakes are done, remove them to a plate and serve right away. You can always heat them up later, but they are best right off the griddle. They also keep well in the refrigerator and are a nice, fast breakfast for the next few mornings.