Breakfast is my favorite meal of the day! Favorite to cook and favorite to eat. And, we eat pancakes at least twice a week in our house. We love it! With syrup, with honey, with peanut butter & jelly or our favorite - caramel sauce and fruit, usually bananas but sometimes strawberries.
This recipe for pancake batter has never let me down. The only time it didn't work, I realized that my baking powder had expired. So, as long as you have good ingredients, this is a great pancake recipe. This recipe makes about 12 small pancakes.
Never-fail Pancakes
Ingredients
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
2 tsp sugar
1 large egg
1 cup milk
2 tbsp oil or melted butter
1/2 tsp vanilla or a dash of ground cinnamon
Method
You can also freeze the pancakes after you have made them. They freeze really well.
Caramel Sauce
1/2 cup demerara sugar
1/2 cup half and half
2.5 tbsp butter (I prefer salted butter for this)
Method
This recipe for pancake batter has never let me down. The only time it didn't work, I realized that my baking powder had expired. So, as long as you have good ingredients, this is a great pancake recipe. This recipe makes about 12 small pancakes.
Never-fail Pancakes
Ingredients
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
2 tsp sugar
1 large egg
1 cup milk
2 tbsp oil or melted butter
1/2 tsp vanilla or a dash of ground cinnamon
Method
- Sift together all the dry ingredients in a large bowl.
- Mix the wet ingredients together in a smaller bowl.
- Add the wet ingredients to the dry ingredients and stir until combined. Do NOT overmix. It is ok even if your batter has a few lumps.
- Ladle the batter to your griddle or frying pan according to how big you want your pancakes.
- When the top of the pancake is covered with tiny bubbles, flip the pancake over and cook for another 60-90 sseconds.
- Serve warm with syrup, caramel sauce and/or fruit of your choice.
You can also freeze the pancakes after you have made them. They freeze really well.
Caramel Sauce
1/2 cup demerara sugar
1/2 cup half and half
2.5 tbsp butter (I prefer salted butter for this)
Method
- Heat a dry sauce pan and add the demerara sugar. Stir until the sugar is melted and caramelized. Keep an eye on it - it can go from caramelized to burnt in a matter of seconds.
- When it is caramelized & molten, add the butter, and stir until it is completely dissolved.
- Take off the heat, wait for about 15 seconds and add the half and half. Stir like crazy.
- The sugar will harden now, but don't worry! Just put it back on a low heat and keep stirring. The sugar will dissolve into the mixture.
- Taste and add more salt if desired.
