Fluffy Pancakes

The other day I was able to buy pancake syrup for 79 cents each. We have not had pancake syrup in a long while because it is so expensive. So today, we are making pancakes.

Ingredients 

2 cups flour, all-purpose or wheat
2 to 4 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3 Tbs. melted butter cooled to lukewarm
2 eggs
1 1/2 to 2 c. milk or buttermilk
1 1/2 tsp. vanilla
extra butter or oil for the griddle

Directions

In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.  Make a well in the center.

In another bowl, whisk together melted lukewarm butter, eggs, milk and vanilla.  Pour the mixture into the well that you formed in the center of the dry ingredients.

Gently fold the wet and dry ingredients together. Only mix until the flour is moistened. There will be a few lumps of flour, but that is all right. That is exactly the way it is supposed to be. You don't want to over mix the ingredients or your pancakes will be dense, and they will not rise.

The batter should be thick. If it is too thick to pour out of a ladle, then gently fold in a tablespoon or two of milk.  

Set the batter aside to rest for about 15 minutes.

Heat a cast iron skillet or griddle over medium heat.  Lightly butter the bottom of your skillet or griddle. When the griddle is hot, it is time to make the pancakes. 

Pour about 1/4 cup batter, or more if you want bigger pancakes, onto the griddle. When you see bubbles rising on the top of the pancake, check the bottom of the pancake. The bottom should be lightly browned.  This can take between 2 and 4 minutes.  Flip the pancake over and cook until the other side is lightly browned. Do not press down on the pancake with your spatula. If you do, your pancakes will not rise and be fluffy.

Remove the pancake to a plate. Serve with syrup, honey, fruit or what ever you prefer. Continue to make the rest of the pancakes. 

If you want to keep the pancakes warm while you make them before serving, heat the oven to 200°.   Place the pancakes on an ovenproof plate to keep warm for up to 15 minutes. 

If you have left over pancake batter left over, put it in a covered container and place it in the refrigerator.