My friends Charlotte and Thomas recently had a trip to Vermont and they brought me back some maple syrup. So, of course, I had to have pancakes for breakfast.
I used a recipe that uses self-rising flour, as I usually have some on hand for biscuit making. But the leaveners don’t last forever, so it does need to be used up and replaced regularly.
This is a recipe that is easy to scale up or down, depending on the numbers of folks expected to be eating. The batter can also be made and refrigerated overnight, so you’re ready to go as soon as you’ve warmed up the griddle.
Pancakes with Self Rising Flour
2 cups self rising flour
2 tablespoons sugar
2 cups milk
¼ cup butter, melted
1 teaspoon vanilla extract
chopped nuts or sliced fruit, optional
Stir together flour and sugar.
Beat eggs lightly then add milk and butter. Stir. Add in vanilla. Add liquid to the flour and beat until smooth.
Use 1/3 cup measuring cup to portion out the batter for the griddle. Pour out on a well oiled, hot griddle, sprinkling on the fruit or nuts while the first side cooks. Bake until edges look dry and bubbles on surface pop. Flip and cook through.
Batter can be refrigerated overnight. Remove from the fridge while griddle warms. Stir vigorously before using.