In all honesty, today is totally a french toast Saturday. Because well, I’m mostly after a four year old and two year old’s heart. BUT over the last year, Pancake Saturdays have definitely taken root — both in our home and in my heart. I’ve been wanting share this pancake recipe we found/adapted a few years ago with you for (what seems like) ages now. So guess what? I’m finally pressing publish on this bad boy.
These have left such an impression that we even get requests for them at our extended family Christmas breakfast get-together AND we’ve even prepped all of the dry ingredients into a mix form to haul it all on family vacations. Not to hype them up too much or anything…
FLUFFY PANCAKE MIX
1 1/2 cup (whole wheat) flour
3 1/2 tsp. baking powder
1 tsp. salt
1 3/4 cup (whole) milk
1 egg
3 tbsp. butter
Mix all ingredients together with a stand mixer (or by hand) until smooth, being sure to incorporate any dry ingredients that might get stuck at the bottom of the bowl well into the mix. Use a 1/2 cup measuring cup to spoon pancake mixture onto medium heat griddle. Flip pancake when bottom turns golden brown. Serve with warm maple syrup and assorted fruit. And coffee. of course coffee.