My favorite childhood friend had the best dad out of all my friends. If you got the chance to sleep over their house you were sure to be rewarded with the best pancakes ever! Now, looking back I am pretty sure that they were just Bisquick, but it was the whole experience that made them taste great. Katie and I would come down still in our pajamas and pull a stool up to the kitchen counter where we got to place our order with her dad. I would get order for my pancakes in almost any shape I wanted, which seems to always make food taste better. Since becoming a mom I think about when Parker starts having friends over for sleepovers and hope that I can create a nice warm memory like the one I had, for him. This pancake recipe is simple yet makes great high rising and fluffy cakes that are irresistible slathered in butter and drizzled in syrup.
- 1 ½ cups all-purpose flour
- ½ TB sugar
- 1 TB baking powder
- 1 tsp salt
- 2 large eggs
- 1 ¼ cups milk
- 3 TB unsalted butter, melted
- Combine together in a medium sized bowl the flour, sugar, baking powder, and salt.
- In a separate bowl beat the eggs together with the milk.
- Add the wet ingredients to the dry and stir to combine. Add the melted butter and stir until incorporated. Allow the batter to rest for 5 minutes before using.
- Cook pancakes in a well buttered skillet over medium heat for about 3 minutes on the first side, or until the edges begin to dry and bubbles form in the center and begin to pop. Flip the pancakes and continue to cook for another minute.