If anyone is looking for a pancake recipe (a fantastic pancake recipe!!!) this is for you. We like pancakes around here and I’ve tried many, many recipes. I made these for breakfast the other day and EVERYONE was in heaven. I made a double batch and froze them. We had pancakes for breakfast yesterday and today, and for dinner tonight. Alan said they were the best he’s ever had. I did half plain and half with blueberries and the general consensus is that blueberries are yummy, but the plain ones are just perfect. Simply perfect!

Simply Perfect Pancakes from King Arthur Flour (who else?!?)
Ingredients
* 2 large eggs
* 1 1/4 cups milk
* 3 tablespoons melted butter or vegetable oil
* 1 1/2 cups King Arthur Unbleached All-Purpose Flour
* 3/4 teaspoon salt
* 2 teaspoons baking powder
* 2 tablespoons sugar OR 1/4 cup malted milk powder (I used sugar)

Directions
1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil. (I was too lazy to get out the stand mixer, so I just used a whisk for a minute or so.)

2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.

3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.

4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

5. Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

Check out the King Arthur Flour recipe page for photos and tips including a cool one (that I’m trying next time) about how to make blueberry pancakes.

PS. Grandpa Tom, I was telling the kids about world famous french toast and they are now excited to try some of that next week :)