I’m a bit embarrassed to confess that until very recently, I outsourced my pancake making to Aunt Jemima. And then, hearing reports from my son that my mom (his ‘abuela’) makes him pancakes from scratch every sleepover morning, I decided to rethink my lazy ass approach to pancake (or griddlecakes) making. It’s a simple, time-tested, tasty and old fashioned recipe borrowed from the classic Fannie Farmer Cookbook. The toughest step in the recipe is melting the butter; that’s how easy this is. Buh-bye Auntie J!
- 1 cup 2% milk or whole milk
- 1 egg
- 2 Tbsp melted unsalted butter – slightly cooled (so it doesn’t scramble the eggs)
- 1/2 tsp salt
- 2 Tbsp sugar
- 1 cup flour (you can very easily substitute gluten free flour)
- 2 tsp baking powder
- 1/2 tsp cinnamon (optional)
Serve with warm maple syrup, fresh fruit, yogurt, etc.