This is a great all-purpose pancake recipe to have up your sleeve for breakfast next weekend. It can be dressed up by mixing in fresh or frozen fruit, or nuts and chocolate chips.
Makes about twelve 4-inch pancakes
- 2 large eggs
- ¾ cup reduced-fat milk
- ½ teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons unbleached, all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon table salt
- 2 tablespoons unsalted butter, melted and cooled (plus more for griddle plates if desired)
Nutritional information per serving (2 pancakes):
Calories 150 (35% from fat) • carb. 20g • pro. 4g • fat 6g • sat. fat 3g• chol. 74mg • sod. 453mg • calc. 83mg • fiber 0g
- Fit the Griddler® Deluxe with the griddle plates and preheat both plates to 400°F.
- Put the eggs, milk and vanilla in a small bowl and whisk to blend until smooth; reserve. Combine flour, baking powder, sugar and salt in a medium bowl. Stir with a whisk to blend. Add the egg/milk mixture and stir until just blended. Stir in the melted, cooled butter. Do not over-mix, or pancakes will be thin and tough – batter should be a bit lumpy.
- Using a ¼-cup measure, drop batter onto preheated griddle (if you like extra-buttery pancakes, put about ½ tablespoon of butter on each plate and melt before dropping batter on plates). Cook pancakes until bubbles form, about 2 to 3 minutes; flip and cook until done, about 2 minutes longer.
- Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.