When the weather starts cooling down and you wake up to a brisk morning, it seems to demand that the scent of pancakes should be permeating your home. A side of bacon and eggs wouldn’t go amiss, either. Colder weather demands a heartier breakfast. It is also time to start thinking about holiday breakfasts and company being in the house. I like my pancakes simple: maple syrup and butter.
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 (perhaps a bit more) cup whole milk
1 large egg
4 tablespoons melted butter
In a large mixing bowl, sift together the dry ingredients. Add the rest of the listed ingredients and mix until smooth. If the batter is too thick, thin it with a little milk.
Heat the frying pan, add a bit of butter or favorite oil, and pour in 1/4 cups of batter for each pancake. When the surface bubbles, it is time to turn it over. Cook to desired golden brown and serve immediately.
My husband likes to add 1/4 cup of cooked rice to the batter.
Make the batter a bit thinner and then you can roll the pancakes up around stewed apples, chunky jam, cinnamon,brown sugar, and butter.