Tried and true, these pancakes are right for every day and any topping.
Prepare and preheat your griddle.
Whisk together in a large bowl:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk together in another bowl:
1 1/2 cups milk
3 tablespoons unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla (optional)
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. If you wish, fold in one or more of the following:
1/2 cup plump raisins or other very finely diced soft dried fruit
1/2 cup fresh blueberries or frozen blueberries or raspberries
1/2 cup finely chopped nuts, toasted
1/2 cup thinly sliced ripe bananas
1/2 cup crumbled cooked bacon
1/2 cup shredded cheese
1/4 cup shredded sweetened dried coconut
1/4 cup grated semisweet chocolate or milk chocolate
Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped open, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200┬░F oven while you finish cooking the rest. Serve with:
