Perfect Pancakes
When I was 8 years old, our housekeeper gave me this recipe. It was the first thing that I ever cooked by myself. I have never strayed from this recipe. I’ve literally been making these pancakes for almost 20 years now! If I want a thick and fluffy pancake, I add 1 cup of milk. If I want a more thin and crepe-like pancake, I will add 1 1/2 to 2 cups of milk. I usually like them on the thinner side, so my standard go-to measurement is about 1 1/2 cups of milk. I love to top them with homemade whipped cream and fresh berries. Sometimes I’ll add chocolate chips to the pancakes and then top them with peanut butter and syrup. And of course, there is the Nutella and banana option!
Ingredients:
- 2 cups of flour
- 3 tbsp sugar
- 1 tbsp baking powder
- 1 stick of butter, melted
- 3 eggs
- 1 – 2 cups of milk (depending on how thick or thin you want them)
Directions:
Add flour, sugar and baking powder to a large bowl and mix. Then add in eggs, melted butter and milk and whisk until fully combined.
Place a nonstick pan over medium-low heat. Spray with nonstick cooking spray, then pour in pancake batter with a ladle. Once the pancakes start to bubble, flip them and cook the other side. Once cooked, remove from pan and garnish with your desired toppings!
