I’m not trying to be bossy, y’all, but you really should make these pancakes.
I know that I’ve talked about pancakes on here before. That is because Barlows love some pancakes. We have them once a week for dinner. For years, I used my P-annie Cakes recipe. It is a good one. And, if separated from my recipe box or the internet, it will probably be my go-to recipe because the proportions are still knocking around in my brain. But, if I’m not denied access to this recipe, then it is the one that I’ll be making.
I first found it on the Esquire website. Just a note: Esquire food articles are pretty good. Anyway, the author of the article has a brother who is a chef and can walk into any kitchen and start whipping up glorious food from whatever is on hand. He (the author) does not have this cooking ability himself, but he does have this recipe for pancakes in his wallet. He said that he has been carrying it with him for years and that it is always a hit.
So, of course, I had to give it a try.
If you want the original recipe, please click on the link. This is the recipe with my modifications. One of the changes was to double it. (I find that I’m doubling a lot these days….perhaps it has to do with the army I’m feeding. But, seriously, leftover pancakes are yummy the next day and if you’re going to make a mess in the kitchen, you might as well make extra.) Also, the only other big change is that I substituted extra-virgin sunflower oil for the butter in the recipe. This follows my general philosophy about butter that basically goes….if there is butter in something, then I really want to taste it. I find that we don’t miss the butter in the pancakes because I do cook these with melted butter on the griddle.
2 1/2 cups of flour
5 teaspoons baking powder
4 Tablespoons sugar
1 1/2 teaspooons salt
2 1/2 cups milk
6 Tablespoons sunflower oil
Combine dry. Beat eggs in a separate bowl. Combine oil and milk with beaten eggs. Mix wet into dry. Stir until barely mixed.
Happy Thursday, y’all!