Pancake Recipe

I don't know about you, but around our house Pancakes are just as popular for supper as they are for breakfast.  They are also great to reheat for a quick snack, to eat cold, or even as a sandwhich substitute in school lunches with peanut butter and jam on them.

Today, I am going to double the recipe and add blueberries to the last half of the batter.

This recipe is pretty easy and yummy!

Pancakes from Scratch

1 1/2 cup Flour

1 Tbsp Baking Powder

1 Tbsp Sugar

1/2 Tsp Salt

1 3/4 Cup Milk

2 Tbsp Oil

1 Egg

Vanilla

Blend dry ingredients together.  Blend Wet ingredients (I do this in my 4 cup measuring cup).  I don't measure the vanilla but just dump it in.   Add the wet to the dry and give a mix, then ladle into a hot pan or griddle.  The batter will get bubbles on it when it starts cooking.  When the bubbles pop and the batter starts to lose the shine, give it a flip!  Cook until golden brown.

Usually I find with my family, we have to double the recipe or even quadripple the recipe so that there is left overs for lunches and stuff.

If you want thinner pancakes, just add a little more milk.