Friday, March 11, 2011

Practically Perfect Pancakes

Practically Perfect Pancakes

We love pancakes in this house. My little guy eats hotcakes like they're going out of style, so I generally make a double batch and refrigerate the extras for weekday breakfasts. When I first made these, my husband said they were better than (or as good as) Strawn's Eat Shop which is a huge compliment. Strawn's pancakes are Louisiana famous... they're big, they're fluffy, they're sweet and salty, they're about the best pancakes we'd had, up until this recipe. Hands down, these are the best fluffy pancakes ever made in our home. Serve with a side of bacon and pig out! :D


2 eggs
1 1/2 cups milk
2 cups white flour
2 tablespoons brown sugar (brown is essential to making them "perfect")
4 tablespoons vegetable oil
6 teaspoons baking powder (yes, 6 teaspoons)
1 teaspoon salt


 In a large mixing bowl, beat eggs (by hand) for about a minute. Then add milk and oil and beat for another minute until smooth. In a separate mixing bowl, combine flour, sugar, baking powder and salt; mix well, and add to the egg mixture. Using a wooden spoon, mix until a smooth but slightly lumpy batter forms. Pour 1/4 cup of batter onto a greased skillet over medium high heat. Cook until cake begins to bubble, then flip and cook for another 45 seconds or so. Stacking the cakes as you go keeps them warm until it's time to eat. Enjoy!

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