Everyone has a favorite pancake recipe. This is mine. It rises high with a soft, tender, sponge-like texture that’s ready to soak up creamy butter and maple syrup. Add bananas or berries or a dollop of whipped cream or whatever you want for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before with the wet ingredients in a bowl that goes in the fridge and the dry ingredients in another bowl. Then in the morning we’re ready to go.

I also like to make a quick apple marmalade and slather it between the pancakes. I cook 3 peeled, cored and chopped baking apples in 3 tablespoons butter in a saucepan over low heat until they begin to soften. Then I add some grated lemon, 2 tablespoon water, and 1/2 cup sugar and I boil the mixture until I end up with a thick purée. It keeps in the refrigerator for up to two weeks. In the summer I substitute peaches for apples and orange blossom honey for sugar. YUM!

Simple Pancake Stack

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Recipe by Silvia Baldini

• CourseBreakfast, Brunch, Desserts

Servings	Prep Time
8 medium pancakes	25 minutes

Cook Time	Passive Time
15 minutes	30 minutes resting time

Servings Prep Time 8 medium pancakes 25 minutes

Cook Time Passive Time 15 minutes 30 minutes resting time

Simple Pancake Stack Yum Print Recipe Recipe by Silvia Baldini CourseBreakfast, Brunch, Desserts Servings Prep Time 8 medium pancakes 25 minutes Cook Time Passive Time 15 minutes 30 minutes resting time Servings Prep Time 8 medium pancakes 25 minutes Cook Time Passive Time 15 minutes 30 minutes resting time

Ingredients

Pancakes

• 1 1/2 cups all-purpose flour sifted
• 2 1/2 tsp baking powder
• 1 tsp salt
• 3 tbsp granulated sugar
• 1 cup milk
• 3 large eggs
• 1/4 tsp vanilla extract
• 4 tbsp melted and cooled butter

To serve (optional)

• unsalted butter or whipped butter
• maple syrup
• powdered sugar
• whipped cream

Servings: medium pancakes

Instructions

1. Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
2. Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
3. Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
4. Serve with butter, maple syrup, powdered sugar or even whipped cream.

Recipe Notes

You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.

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