The title of this recipe is important. I think it’s necessary to call out the fact that these are REAL pancakes. Everyone these days makes keto pancakes (I’ve done it too, I get it), low sugar pancakes, almond flour pancakes, coconut sugar pancakes, zucchini pancakes, you get the idea.
Oh, and don’t even get me started on “pancake cereal”. File under: the dumbest shit I’ve seen on the internet in a long time. Here’s a bowl of teeny tiny pancakes that takes forever to make, then, guess what I’m going to do? I’m going to put BUTTER on top of them, then I’ll POUR MILK all over them to make them soggy and inedible! Doesn’t that sound delicious?!
No, no it doesn’t. Not even a little bit actually.
So fucking stupid.
I appreciate the dedication some people have to creating tempting, photographable food, but I prefer the kind you can eat and enjoy, without completely wasting your time. 20K likes on the post? It’s because they’re not the ones eating it.
But Dara, it went viral!
So did a kid biting another kid’s finger, a woman saying “ain’t nobody got time for that”, and a chipmunk that was being dramatic. Doesn’t mean it wasn’t dumb.
The internet is a weird, unexplainable place.
SO YEA ANYWAY. I wanted to make real pancakes. Full of flour, gluten, sugar, dairy. ALL THE THINGS. I haven’t had pancakes in…literally I can’t even remember. It’s been a long time. I don’t make them often because they are definitely calorie and carb-bombs, but every now and then, I think it’s fine to treat yourself to the full-fat version of anything.
Times are tough right now and we are never promised a tomorrow, so enjoy those fluffy carbs with a pat of silky butter and pure maple syrup. You deserve it.
And if you’re me, you’ll also make a few strips of thick cut bacon. Because if you’re gonna do something wrong, do it fuckin RIGHT.
Ingredients
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tbsp white sugar
- 1/2 tsp Kosher salt
- 1 egg
- 3/4 cup milk
- 1/4 cup melted unsalted butter (half stick)
- Extra butter and maple syrup for serving
Directions
- In a large bowl, combine all of the dry ingredients gently.
- Add the egg, milk, and melted butter. Stir gently to combine and break the egg yolk. NOTE: the more you stir, the more gluten will develop in the flour, which makes the pancakes tougher. You should also let the batter rest for a few minutes to counteract that problem – this helps the gluten calm down a bit before cooking.
- On a heated griddle, melt some butter and pour the batter onto the griddle with a ladle, creating your desired size pancake. I usually use about 1/4 cup or a little more per pancake. Wait until the air bubbles form on top, then they’re ready to flip! Once flipped, they only need another minute or so before being transferred to a plate and serving.
- ENJOY!
