Simple Pancakes

My favorite meal of the day is breakfast and I love to try new recipes to enhance my morning repertoire. These pancakes from King Arthur's are light and fluffy and straightforward to make. Feeling lazy, I didn't even use my mixer for these and they turned out great. I like the flavor of butter better than oil for pancakes, but either are fine. To play around with these, King Arthur recommends adding ground oats for part of the flour for a whole-grain version. I'll have to try this out next time! Continue for recipe.

Simply Perfect Pancakes

King Arthur Flour

2 large eggs
1 1/4 cups milk
3 tablespoons melted butter or vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar OR 1/4 cup malted milk powder

• 2 large eggs
• 10 ounces milk
• 1 1/2 ounces melted butter or vegetable oil
• 6 1/2 ounces King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar OR 1/4 cup malted milk powder

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer (also worked fine without the mixer for lazy days!). Stir in the butter or vegetable oil.

2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.

3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.

4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

5. Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.