Recipe time - Sunday morning Pancakes

For at least two years now, I've been making Sunday morning pancakes for breakfast. Later church times has allowed me to do this. My kids love it and look forward to this tradition. So I thought this would be the perfect place to share the recipe I've been using. It's from the Everyday Food magazine from Martha Stewart (so is the picture) and can be modified to your liking.



BASIC PANCAKES

2 c. flour
4 tbls. sugar
4 teas. baking powder
1/2 teas. salt
2 c. milk
4 tbls. oil
2 large eggs


In a large mixing bowl, combine dry ingredients and blend thoroughly. Set aside. In a smaller mixing bowl, add eggs, beat well, then add oil and milk. Pour wet ingredients into bowl with the dry ingredients and mix gently. Baking powder looses it's strength when it becomes overmixed or mixed too hard. Batter will seem thick at first, but batter should come together nicely with a wire whisk after 1-2 minutes. Allow for some lumps. Lumps are good and will always cook off on the griddle. On a warmed griddle or frying pan with melted butter, ladle on 1/4 cup batter. Cook 1-2 minutes or until bubble holes appear on pancake. Flip with spatula. And cook other side until lightly browned. Serve warm with butter and syrup or desired topping. Makes 10-12 4 inch pancakes. Yum!

Notes: Recipe can be easily cut in half or doubled for larger situations. For buttermilk pancakes: use 1 c. milk and 1 c. buttermilk and other ingredients as normal. For wheat pancakes: use 1 1/2 c. flour and 1/2 c. wheat flour and other ingredients as normal. For Blueberry pancakes: drop fresh or frozen berries on top of each pancake before flipping.