This recipe is adapted from The Fannie Farmer Cookbook.
• 1/2 cup whole milk, lukewarm
• 2 tablespoons butter, melted
• 1 egg
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• Chopped strawberries, whole blueberries or chocolate chips, optional
1. Preheat oven to 200 F.
2. In large bowl, combine milk, butter, egg and vanilla until blended.
3. In small bowl, whisk together flour, baking powder, sugar and salt. Add to milk mixture, a little at a time, mixing well after each addition. Batter should be runny with a few lumps. If it’s thick, add additional milk, 1 tablespoon at a time, until batter reaches desired consistency. Stir in berries or chocolate chips, if desired.
4. Heat a little oil in nonstick skillet over medium-low heat until hot. Pour batter into pan. Two tablespoons batter will make small cakes, while 1⁄4 cup batter will make large cakes. If making small pancakes, you can make more than one at a time, but be sure to leave space between them for the batter to spread without the edges touching.
5. Cook until bubbles form on top, edges look dry, and bottom is lightly browned. Using spatula, flip and let brown lightly on other side. Remove from skillet and place on warm plate, and set in oven to keep warm. Repeat with remaining batter, adding additional oil to skillet as needed.
6. Serve with butter and maple syrup.
EDITOR’S NOTE: If preferred, honey can be substituted for the sugar. Simply stir it into the milk mixture, and omit adding the sugar to the dry ingredients.
Looking for more hearty breakfast ideas? Check out these Country Breakfast Foods.