No matter how busy I may be, I always try to find time to cook a big breakfast on Sunday morning. A big pot of french press coffee at my side, the Sunday Times in my hands, and a spread of breakfast food on my plate; to me, there is no better way to mark the beginning of the end of the weekend. I usually prefer savory breakfast dishes, but every now and then I enjoy a stack of pancakes doused in warm maple syrup. For those days, I always turn to Mark Bittman's recipe for basic pancakes from How to Cook Everything. There are recipes that will produce a lighter, fluffier pancake (the book even includes one), but for my infrequent pancake cravings, the simplicity of this recipe hits the spot.
- 2 cups all-purpose flour
- 1 tsbp. baking powder
- 1/2 tsp. salt
- 1 tbsp. sugar
- 2 eggs
- 2 cups milk
- 2 tsbp. butter
- In a medium bowl, mix together the flour, baking powder, sugar, and salt.
- In a small bowl, beat the eggs. Stir in the milk.
- Add the egg mixture to the dry ingredients and stir until just mixed. Do not over mix, as this will result in a tough pancake; leaving a few clumps of flour in the mixture is fine.
- Heat a large skillet or griddle over medium heat.
- Add the butter to the skillet. Once the butter is melted and has stopped foaming, use a ladle to pour in the pancake mixture. The size of the pancakes is up to you, but smaller pancakes are easier to flip.
- Cook the pancakes until golden, about 2 to 4 minutes. If necessary, increase or decrease the heat to produce a nice golden color.
- Using a spatula, flip the pancakes, and cook until the other side is golden, approximately 2 more minutes. Serve stacked on a plate with warm maple syrup.