Cooking And Serving Pancakes

 

On harried weekday mornings, my kiddos eat these about as fast as I can make them, so I don’t fuss with holding them in a warm oven. This recipe makes 18 (3-inch) pancakes, which perfectly serves four or six on a weekday. Maple syrup is usually my go-to, but a dusting of powdered sugar can keep kiddos from leaving for school with sticky fingers and is just as delightful.

INGREDIENTS

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 1/2 cups milk

2 large eggs

2 tablespoons vegetable oil, plus more for cooking

Powdered sugar or maple syrup, for serving

EQUIPMENT

Measuring cups and spoons

Large mixing bowl

Large cast iron or nonstick frying pan

Spatula

Whisk

INSTRUCTIONS

1. Combine the dry ingredients in a large bowl. Place 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.

2. Add the wet ingredients. Add 1 1/2 cups milk, 2 large eggs, and 2 tablespoons vegetable oil. Whisk until almost smooth, a few small lumps are fine.

3. Let the batter rest while you heat a pan. Set the batter aside for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.

4. Fry 3 pancakes for 3 minutes. Add 1 teaspoon of vegetable oil to the pan and swirl to coat. Add 2-tablespoon portions of the batter to the pan, cooking 3 at a time. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.

5. Flip and cook for another 2 to 3 minutes. Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate. Repeat using more oil and cooking the remaining batter.

RECIPE NOTES

Storage: Pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.

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