It's time once again for another Secret Recipe Club post (I promise the Chocolate Chip Cookie Quest will continue tomorrow). The Secret Recipe Club, hosted by Amanda of Amanda's Cookin', is so cool. Each month, you get assigned to another person's blog and someone else gets assigned to yours. Then, you both get to choose a recipe to make and post. Easy-peasy and totally fun. If you want to get in on the fun too, just click HERE.
I've been a longtime follower of Rochelle's blog, The Pretend Chef. She and I have even made each other's recipes before and posted about them. So, I was absolutely thrilled to find out that she was my secret assignment for this month.
There was so much to choose from but, after looking through her blog, I finally knew what I wanted to make. You see, a while back, I made Alton Brown's pancakes and posted about how good they were. She then made them and loved them as well. But, two weeks later, she posted about another pancake recipe, one that she said was even lighter and fluffier. Well, I just had to take that challenge, so I decided to make her Classic Pancakes and put them to the test.
The recipe is such a simple one. It doesn't require any fancy ingredients or any complicated steps. Yet, even without any razzmatazz, this recipe produces pancakes that are fluffy to the max. Mine rose at least three-quarters of an inch high!!!
That's incredible in my book. Spread with a little guava jam, they made the perfect dinner. Even my family agreed that these beat Alton Brown's recipe hands-down. They're definitely a keeper and will be my go-to pancake recipe from here on out.
Thanks to you Rochelle, my breakfast will never be the same again.
Classic Pancakes (from Good Things for Kids: 63 Fun and Easy Recipes the Whole Family Will Love)
1 3/4 c. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 c. milk
2 large eggs
3 Tbsp. vegetable oil (I used melted butter)
If using an electric griddle, heat to 325F. In a large bowl, sift flour, sugar, baking powder, and salt. In a medium bowl, whisk together the milk, eggs, and oil/butter. Pour the liquid mixture over the flour mixture and whisk until combined. Make sure not to overmix the batter.
Grease the griddle or skillet. Set skillet on medium. Once hot, pour 1/3 cup batter for each pancake. Add your mix-ins if desired. Flip when small holes about, about 1 1/2-2 min. (mine took about 30 seconds-1 min.). Cook second side until golden.
This recipe is linked to:
My Meatless Monday
Meat Free Monday
Hearth n' Soul Hop
A Little Birdie Told Me
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