Merry Christmas to my favourite readers! Ahh Christmas morning 🙂 After all the kiddies have opened up their presents, a major energy reload is required. And nothing does it better than a batch of the best old fashioned pancakes. No brunch feast is complete without it!
These pancakes are a must on Christmas morning. But the truth is that any day can be pancake day… heck, I make these all the time for me, myself and I. And I am not talking about Bisquick or Aunt Jemima, I am talking good old fashioned, from scratch pancakes. They are actually super easy and take just a few more minutes longer to prepare than those boxed mixes. But the outcome is sooo worth the extra time investment. You end up with tastier and fluffier pancakes! I seriously didn’t realize what pancakes tasted like until I stopped using boxed mixes.
Sometimes I like to think that I won’t be able to finish the whole batch of these and that I will be able to save half the batter for the next day. Unfortunately, this wishful thinking never pans out. Between my hubby and I, the whole batch gets devoured in one sitting. But hey, that’s okay!!! It’s all about the pancake life in our house on Sundays.
If you are serving this up for some guests or just for your own big family, consider doubling the recipe to feed more mouths. You can complete your brunch spread by also serving some of these favourites:
- Cinnamon and Walnut Porridge
- Mediterranean Scrambled Eggs with Spinach, Tomato and Feta
- Avocado and Egg Toast
- Fruit and Yogurt Parfait with Granola
- Leftover Cranberry Sauce Muffins with Oat Streusel Topping
- Strawberry Banana Smoothie
No brunch spread is complete without a batch of the best and fluffiest old fashioned pancakes!
- 1 cup all-purpose flour
- 2 and 1/4 teaspoons baking powder
- 1 and 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 and 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla
- 1 large egg
- vegetable oil
- butter and maple syrup (for topping)
- In a large bowl, sift together the flour, baking powder, sugar and salt.
- In a medium bowl, whisk together the milk, butter, vanilla and egg.
- Add the wet ingredients to the dry ingredients and whisk until just combined (will be lumpy). Do not over mix.
- Let the mixture sit for about 10 minutes.
- Dampen a paper towel with vegetable oil and rub on a large frying pan or griddle.
- Heat pan over medium heat and add pancake batter using a 1/4 measuring cup. Pour as many as fit in your pan or griddle.
- Cook for 1-2 minutes until small bubbles have began to form on the surface and edges and the pancake is golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
- Repeat until batter is used up.
Tip: For a thick pancake, add a little less milk. For a thinner pancake, add more milk until you reach your desired consistency.