Goodbye, Flat Pancakes!

I've rarely made pancakes from scratch that weren't flat and practically tasteless. So I was understandably skeptical when I tried Jenny's recipe for Good Old-Fashioned Pancakes, which she promised would produce nice, fluffy pancakes. But Jenny was right. The pancakes did turn out light and fluffy — and delicious! Now I just have to figure out the right proportions to make up a bulk dry mix to which I'll just have to add the wet ingredients. When I figure that out, I'll post it as well. I'm also going to experiment using different substitutions for the butter to try to cut down on the fat content. But for now, here's the basic recipe I made today. It's a simplified version of Jenny's original recipe.

Good Old-Fashioned (and Fluffy!) Pancakes

DRY ingredients

• 1 1/2 c. flour (I used unbleached, all-purpose)
• 3 1/2 tsp. baking powder
• 1 tsp. salt (I used kosher salt)
• 1 T sugar
• 1/2 tsp. cinnamon (optional)

WET ingredients

• 1 1/4 c. milk
• 1 egg
• 3 T melted butter
• 2 tsp. vanilla

Directions

1. Put the flour, baking powder, salt, and sugar (and cinnamon, if using) in a bowl and whisk until mixed thoroughly and fluffy. You could also sift the dry ingredients together.
2. Mix melted butter, milk, egg, and vanilla together in a separate bowl.
3. Add the wet ingredients to the dry ingredients and blend together until just smooth. Do not overmix.
4. Pour about 1/2 cup batter on a greased, hot griddle and cook until done.

Makes about eight 4-inch pancakes

Looking for more kitchen tips? Visit Tammy's Recipes.