Small recipe, can be expanded as needed. Simple, no sugar, tastes good, very fluffy, and doesn’t require you to have a set pancake size. My favorite is to use a very hot cast iron pan, about 12 inches, and make 2 large pancakes with it. The pan should be so hot before placing the batter on it, that the butter used to prep the pan for the cooking should practically evaporate when dropped onto the pan. Enough butter needs to be used to coat the entire surface to cool it down slightly, so about a tablespoon. This is just my preference, since I like cooking things fast.
Ingredients
2 cups flour (I prefer whole wheat unbleached)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 egg
1 1/2 cups milk
2 tablespoons melted butter
2 tablespoons vanilla
Prep:
Mix flour, baking powder, cinnamon, and salt. In a separate bowl, mix egg, milk, vanilla, and melted butter. Add to flour mixture, mix until smooth. Cook on a very hot and buttered or greased griddle (cast iron preferred, but I know many people done have one, so any griddle will do), use ANY amount of batter for each pancake, depending on preference. 3/4 cup for about 2 pancakes, 1/4 cup if looking for regular size pancakes, which comes out to about 8 or 9 total. Cook until brown on one side and around edge – you should be able to tell without flipping if the top of the batter forms small bubbles. Also, the entire pancake will be firm enough to turn with a spatula without dripping or breaking apart. Turn and brown the other side – which should take half the time of the first side. This normally serves 4.
