Good, fluffy, old-fashioned flapjacks
My husband is good at reminding me that sometimes classic, simple dishes are the best. In this case, I was running some new fancy breakfast recipes by him but the only thing that he really wanted me to make was a stack of good old-fashioned pancakes with a side of bacon. These pancakes are a family recipe that Zoe shared in her Huckleberry cookbook and they are exactly what you'd expect a classic pancake to be. The flapjacks are tender and fluffy and cooked on a buttered griddle until lightly golden. Stack them high and serve with a generous pat of butter and warm maple syrup for the full experience. As a bonus, you probably already have all the ingredients to cook them in your house right now, which is ideal since the last thing anyone wants to do before making weekend breakfast is to run to the grocery store.
More Pancakes & Waffle Recipes:
- Dutch Baby Pancake with Sautéed Apples
- Lazy Weekend Waffles
- Cinnamon Chocolate Chip Pancakes
- In a large bowl, whisk together 2 c. all-purpose flour, 1 tbsp. baking powder, 4 tsp. sugar, and 1 1/4 tsp. kosher salt.
- Whisk in 2 c. milk, 4 egg yolks, 1 c. melted butter, and 1 1/2 tbsp. vanilla extract until combined.
- Using an electric mixer, whip 4 egg whites in a separate bowl until soft peaks form, about 3 minutes. Gently fold the egg whites into the batter.
- Heat a griddle or large skillet over medium high heat for a few minutes, then grease with butter or non-stick spray.
- Drop 1/2 c. fulls of batter on the griddle and cook for a couple minutes, or until bubbles appear on the surface of the pancakes. Flip and cook for a another minute.
- Stack the pancakes on a plate to keep warm and repeat with remaining batter.
- Serve with maple syrup.