Our oven is broken. It has been broken since Thursday; and, I am not exactly sure when it will be fixed. So, we are temporarily restricted from our typical breakfast menu (Biscuits, Muffins, Applesauce Cake, etc.). However, Pancakes, Oatmeal, and Waffles are still good options, so breakfast will not have to revert to cold cereal and pop tarts.
I have been making this recipe for as long as we have been married, 17 years. Sometimes I add an overripe banana, or a teaspoon of cinnamon to the recipe. When my husband makes them, he always adds a few chocolate chips to each pancake after he pours the batter onto the griddle. My favorite is blueberry pancakes with real maple syrup. However, we mostly top our pancakes with my homemade Cinnamon Syrup. The dry ingredients can be measured out the night before, if you like; and, the recipe can be easily multiplied if necessary. (I typically make a double batch.)
1 cup white whole wheat flour
1 Tbsp. raw sugar (or white sugar)
2 tsp. baking powder
¼ tsp. salt
1 cup milk
2 Tbsp. melted butter
Measure the dry ingredients into a bowl. Add egg, milk, and melted butter. Stir just until combined. Pour batter onto hot buttered griddle and cook until bubbles on top pop (about 3-4 minutes). Flip and cook for an additional 2-3 minutes, or until thoroughly cooked. Serve hot with butter and syrup. Yield 12-16 pancakes.
This post has been linked to Mop It Up Mondays.