Pancakes & Waffle Recipe
A classic breakfast staple, this is the full traditional way if you have extra time or you can speed it up by following a few tips. Check those out at the bottom. These are fluffy, moist and can be fancied up with blueberries, saskatoons, strawberries, chocolate chips and so much more or enjoyed as a plain, classic.
Ingredients
- 1½ cups All Purpose Flour
- 1 tbsp Baking Powder
- ½ tsp Salt
- ½ tsp Nutmeg
- ½ tsp Cinnamon
- 2 tbsp Sugar
- 2 Eggs Seperated
- 1½ cup Milk
- 1 tsp Vanilla
- ½ cup Melted Butter
Instructions
- Mix together the flour, baking powder, salt, sugar, nutmeg and cinnamon in a medium bowl
- Measure the milk in a large bowl or 8 cup measuring cup for easy pouring
- Separate the egg yolks from the whites and put the yolks in the milk
- Add vanilla to milk and yolks and blend together
- Beat the egg whites until stiff peaks form
- Add the flour mixture to the milk mixture part at a time, blending after each addition.
- Stir in the melted butter
- Fold in the egg whites gently, the batter should be light and fluffy
- Heat a griddle or large skillet on medium heat OR heat waffle maker. Pour or scoop the batter.
- If desired, top with fruit or chocolate chips. Cover with a little more batter so the sugar doesn't burn or stick.
- With pancakes, watch the surface of the batter for bubbles to form and the edges above the skillet to begin to set. They are ready to flip. Follow waffle maker instructions for the correct doneness.
- Continue with all remaining batter. Top with berries, dust with sugar, cover in syrup, do whatever makes you happy and enjoy