Day 130: Pancakes With A New Dispenser

Tonight Daddy made dinner.  Yay!!! I had just come home from grocery shopping for the week and I mentioned that I was really craving a good breakfast sandwich.  Enter our hero.  He quickly cannibalized parts from my other recipes for the week, as well as leftovers from last week and made us breakfast for dinner.  Mom and Dad enjoyed amazing breakfast sandwiches with ham, bacon, cheese and eggs on crusty french rolls, and the kids had pancakes topped with whipped cream.  Yum!  It was also the gift that kept on giving, because he used two things from Pinterest and gave me my blog idea for the day.  Score! 

This pancake batter recipe made for very good, fluffy pancakes that cooked evenly and didn't get rubbery.  I made sure he pinned it to my breakfast board so I don't have to go searching again.  Freshly made pancakes are so much better than using a boxed mix!  

Fluffy Pancakes- copied from Tupelo Honey

Dry Ingredients

2 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

1 1/2 tablespoons baking powder

Wet Ingredients

1 large egg

2 cups minus 1 tablespoon reduced fat milk

2 tablespoons melted butter, slightly cooled

1 tablespoon high quality vanilla extract

In a large bowl, mix dry ingredients with fork, set aside. In a separate bowl, beat egg and add milk, vanilla, and butter and mix well. Make a well in the center of the dry mix. Slowly pour the wet mix into the well, gently mixing as pouring with a fork. DO NOT OVER MIX. Batter should be thick and lumpy. Heat two skillets over medium heat for 4 minutes. Add oil and brush to coat (or use nonstick spray). Drop batter by 1/4 cups, cook for about 2 minutes--until bubbly. Flip and cook for about 1 minute more. 

I sprinkled blueberries on my pancakes as they cooked.

I like to keep my pancakes on an oven proof dish on warm in the oven while I make the rest. Also, I sprayed the pan in between each batch to ensure that they didn't stick.

He also used a slight variation on the ketchup-bottle-turned-batter-dispenser by recycling an old ice cream topping bottle into a dispenser.  It really helps get your pancakes evenly sized and keeps you from making a drippy mess!  We are trying something else with it, too.  We took the leftover batter and put it in the freezer in the bottle.  When we want pancakes again, I'll thaw it out and see how it works!