Monday, May 10, 2010
In the Kitchen - Grandma's Pancakes
3 cups all-purpose flour
2 Tablespoons baking powder
1 teaspoon salt
4 Tablespoons white sugar
2 1/2 Cups of Milk *
1/2 Cup (1 stick) butter melted
2 teaspoons vanilla
1 Tablespoon cinnamon (we like lots so I use 2 Tablespoons)
In a large bowl, sift together the flour, baking powder, salt, sugar and cinnamon. Make a well in the center and pour in the milk, eggs, melted butter and vanilla; mix until smooth.
Heat a lightly oiled griddle (I use a non-stick with no oil) over medium heat. Scoop 1/4 cup of batter for each pancake onto the griddle. Brown on both sides.
* My good friend Bruce tells me you can use slightly sour or expired milk in the pancakes with good results. They bake up really light and fluffy. Now if the milk has chunks, it's obviously too far gone. But a few days past the expiration is fine for cooking in pancakes, biscuits and the like. Anything you'd use buttermilk in is fair game. Bruce says its also good in chocolate cream pies. Ummmm..... pie.