For enough for 4 people:
- 2 cups of self-rising flour
- 1 tsp baking powder--I know, it's in the flour but I add a little more to make the pancakes lighter
- 2 tsp sugar
- 2 eggs
- Enough milk to mix to a thick consistency--think yogurt, and then go a little thinner or thicker, depending on your taste. If you like thicker pancakes, mix a thick batter; for thinner (my preference) use a thinner batter. I use this same recipe for waffles, just adding more milk for a thinner batter.
- A pinch or two of cinnamon--this is optional but we like it.
Mix with a whisk until all ingredients are blended. There may be some small lumps but that's okay; they'll disappear in the cooking.
You can also add cooking oil to the batter--if you do, 2 tsp would be enough for a batch of this size. I leave it out sometimes to save calories.
Spray your skillet with spray olive oil or cooking oil and let it get hot enough so that a drop of batter sizzles immediately on touching the pan--but don't get it too hot or your cakes will burn. About medium-low is a good setting to start with, and adjust from there.
Use a ladle to pour batter into the pan. I don't try for perfectly round cakes, but you can if you want to :)
When bubbles rise to the surface and begin to pop, try turning one cake to see if it's browned on the back. It usually takes 20-30 seconds to be cooked on one side. Flip them over and cook about the same length of time on the other side.
That's it! They're done!
We bought some West Virginia maple syrup this weekend while we were in Pocahontas County (more about that tomorrow) so you can see why I was hungry for pancakes! They are a rare treat these days, but on a cold rainy morning, they were the perfect breakfast.
Of course, you can be creative with the batter too--add fruit or nuts, use cider instead of milk, etc.
This recipe made about 24 pancakes.
We had a lot left over, and those are now in the freezer to be popped in the toaster and warmed up some morning when we're in a hurry.