I make a LOT of sourdough pancakes, but every once in a while John wants a simple (last minute) “late night breakfast”. This recipe is perfect for that; it makes 4 super moist, super tender, super fluffy pancakes. They really “hit the spot”!!!!!

You can double or 

triple this recipe

In larger bowl, mix:
1 cup flour
1 1/2 tablespoons sugar
2 teaspoons baking powder (yes, TWO teaspoons)
1/4 teaspoon baking soda (do not leave out!!)
1/2 teaspoon salt

Mix together and set aside

In smaller bowl, mix:
1 egg
2 tablespoons vegetable oil
3/4 cup milk
1/2 teaspoon vanilla
Whisk together (a submersion blender works the best) but, whatever you use…it HAS to mix the heck out of these wet ingredients.

Pour the wet bowl into the dry bowl and stir JUST UNTIL EVERYTHING IS WET (and no longer). You want to see lots of little bits and chunks in the batter (definitely NOT a smooth batter).

LET THIS “lumpy” batter sit undisturbed for 

10-15 minutes before you cook it…

DO NOT STIR (after the wait time)

Oil (or spray) your fry pan or griddle, then wipe it down with a paper towel. Preheat to 350 degrees. 

You are going to be tempted to stir the batter before you portion it out, but DON’T !!!

Put 1/2 cup of batter (per pancake) into the pan. Let it cook about 2-3 minutes on the 1st side, then gently turn it over and cook another 1 minute (or so) on the 2nd side. Don’t make the common mistake of pressing down on the pancake while it is cooking!!!

This recipe makes 4 pancakes


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