I don’t know how I have other pancake recipes on this blog but not the most important pancake recipe in the world: my dad’s. He makes them for us maybe twice a year (Christmas and New Year’s), but they have always been my absolute favorite, and the standard by which I judge all pancakes.
The recipe is simple – dump a bunch of stuff in a bowl, whisk it, and fry them up. Serve with plenty of butter and real maple syrup. Perfect for a family of four!
This week, I’m in Alaska, and hadn’t done a blog post yet, but we had a busy Sunday planned. So to fuel that Sunday, pancakes seemed like the perfect option. Turns out, they are the best thing to eat to get you through a day of cross country skiing, climbing, and a do-it-yourself beer festival.
Start by melting the butter. In Duxbury, I’d use the special butter melting cup. Here I used a mug and the microwave.
Next, whisk all of the ingredients in a bowl until the batter is mostly smooth.
Heat your pancake pan of choice over medium heat, with some kind of either cooking spray or oil. We used coconut oil. Fry up the pancakes, flipping for the first time when the surface is covered in bubbles, and removing when the start to steam.
Spread some butter on each one and top with maple syrup.
(I really think pancakes are mostly a vehicle for syrup.)
Father’s Famous Flying Flapjacks
- 2 tablespoons butter, melted
- 1 egg
- 1/4 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 2 cups milk
- Melt butter in a microwave in 30 second bursts at 50% power.
- Whisk together butter with egg, sugar, flour, baking powder and milk.
- Heat skillet over medium heat, and spray with cooking spray.
- Drop labels of batter on pan. Cook on one side until bubbles form, flip and cook until browned.