Pancakes for Everybody

Breakfast can break the fast any time of day. By thinking this way, you can eat waffles on a Wednesday night or have bacon for lunch on Monday. In other words: there are many personal benefits from breaking breakfast free from morningtimes.

For example, these pancakes, which are great at noon. Or at 6 p.m. Or for a snack. And they’re so good, you’ll think of them as more than just a syrup-delivery device.

I am not normally a pancake person. They’re always too something. Too bland. Too fluffy. Too sticky. Too light. Too absorbent, so the syrup gets stuck. Too slimy, so the syrup doesn’t stick.

See, I like a pancake that exists on an in-between plain. Not a brick from a diner that you can’t finish, but not the Swedish-style I grew up eating (grew up eating six at a time).

If you like a pancake like that, these are for you.

Here’s what you do.

As you’re assembling the ingredients, get your cast iron skillet nice and hot.

In a medium sized bowl, whisk together:

1.5 to 2 cups of milk (Feeling fancy? Replace half of it with buttermilk.)
1 egg
a tablespoon of sweetener (whatever kind you like)
a big pinch of salt
a teaspoon of vanilla
a big pinch of cinnamon

Once that’s whisked together, add about a cup and a half of flour and 1 tablespoon baking powder to the wet ingredients.

Whisk it all together. If it looks too thin for your liking, add a li’l bit more flour. Too thick? Add some milk.

Now, drop a little bit of butter onto your hot skillet. Using a ½ cup measuring cup, drop a scoop of batter onto the pan. Cook until bubbles come to, but do not break, the surface (a few minutes a side). Repeat the bit with the butter before you add the batter for each ‘cake.

Eat. Enjoy. Repeat often. Have for dinner. Thank me later.

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Jenny Rose Ryan is a DIY junkie and a self-professed grandma. (In the sense that she likes to say things like, "Back in my day..." and enjoys doilies, blue hair and making things from scratch.) A frequent contributor to BUST Magazine, Jenny Rose also contributed heavily to the BUST DIY Guide to Life (while 9 months pregnant -- the ultimate do-it-yourself experience), and is an avid runner and marathon-fiend. When not carin' for the grumpy babe, writing or running, you can find her listening to new metal (as opposed to nu metal) and being so horrified by American politics that she bakes instead.

7 thoughts on “Pancakes for Everybody”

  1. I can never get enough of pancakes. The Dutch are (thankfully) more used to the idea of eating them for dinner (savoury with cheese and bacon, for example) and if the pile is too big, we will have them for breakfast the next day (cold with peanutbutter, warm with syrup or jam).

    Darn, now I want some.

  2. I just finished off a short stack of pancakes awhile ago, but now I’m wishing I had made a couple more! I’ll admit, I always cheat and use a bag of “hotcake mix.” Although I like to think a few dashes of vanilla, cinnamon, and nutmeg can make a world of difference. Yum, yum, yum.

  3. I’m sort of going through a waffle craze at the moment, but I totally intend to make myself pancakes this weekend using THIS recipe. Because, well, it’s time for pancakes. I’d make them tonight if I didn’t already have bread in the oven. Yuuuuuuuuum.

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