This second recipe is actually my husband’s recipe, but it is so good that it has to be shared. These pancakes come out so fluffy and buttery and are so delicious! We used self-rising flour for this recipe as we do for all recipes, but I will include measurements for those using all-purpose flour.
~1-1/2 cups of self-rising flour (if using all-purpose flour, use 1-1/2 cups of all-purpose flour, 3-1/2 tsp. of baking powder, and 1 tsp. of salt)
~1 Tbsp. of white sugar
~1-1/4 cup of milk
~3 Tbsp. of butter (to taste), melted
~1 tsp of vanilla extract
~Before mixing your ingredients, get your frying pan (we used a cast iron pan, but you can use a non-stick pan if that’s what you have) and preheat it on your stove on medium-low to low heat.
~Whisk all ingredients together. Batter may be lumpy and should be a runny consistency.
~Spray your pan with cooking spray or put a half-tablespoon of butter in your pan. Using a ladle or serving spoon, pour batter into your pan.
~Your pancake should start bubbling on top after about a minute or so and the edges should be browning.
~Flip the pancake and cook the other side for about another minute or so. The timing on flipping will depend on how hot your pan is, how thick your batter is, and how brown you like your pancakes to be.
~Place pancake on a plate and put a half-tablespoon of butter on top.
~Continue the process, placing pancakes on top of each other and a half-tablespoon of butter on top of each one until you run out of batter. The amount of pancakes you have will depend on how thick your batter is. We usually get 8-10 pancakes out of it.
~Serve with your favorite syrup and enjoy! 🙂
I hope you enjoy this second recipe. The whisk I used for this recipe as you can see up above is rubber. It keeps from scratching your mixing bowls and you can use it when cooking in your frying pans and pots without worrying about scratching the nonstick surface. Here is a link below to purchase the rubber whisk. Come back for more recipes and send your friends my way!