What with the ubiquity of pancake mixes at the grocery store, you’d think that making pancakes from scratch would be hard. Maybe there’s an exotic ingredient there? Or challenging prep? Negative, my friends. I tried making pancakes from scratch recently and was pleasantly surprised with both the simplicity of the ingredients and the ease of preparation.
The only thing that might turn people off ““ so I may as well warn you now ““ is that the batter, once prepped, needs to “rest” for a couple of hours before use. You’re free to try it without resting, of course. I don’t know why a batter needs to rest in the first place. I just follow the orders that come from my cooking bible. So, basically, this recipe is not for when you wake up and are starving and want pancakes right meow. Homemade pancakes lend themselves to those delightful, lazy mornings with family or friends around where you can enjoy your coffee, or what have you, while your batter takes a nap.
Add-ins are welcome here: fruit, nuts, chocolate chips. Just wait until the end to mix them in, and use about ½ cup’s worth. My only other advice is to not worry about perfectly mixing the batter until there are no lumps.
Whisk together in a large bowl:
1 ½ cups all-purpose flour
3 tablespoons sugar
1 ¾ teaspoon baking powder
1 teaspoon salt
Combine in another bowl:
1 ½ cups milk
3 tablespoons butter, melted
Mix the liquid ingredients quickly into the dry ingredients. Cover and place in refrigerator for 2-3 hours. Use ¼ cup batter for each pancake.