Did you know this past week was National Pancake Week? We love pancakes at our house and probably make them once a week on average. This was not always the case when I had to pull out my cookbook each time I wanted to whip out a batch, but since baking can be so finicky I did not dare “wing it” like I love to do when I cook. One day a few years ago when my mom was visiting, she did just that. Made my family pancakes without a recipe.
Although she had years under her belt of making her pancake recipe while raising four children, this inspired me to make my own recipe that was easy to remember. That is how my “One” Easy Pancake Recipe was born. Each ingredient features the number one— one cup, one teaspoon, one egg— so that it is easy to remember and I never have to pull out my cookbook when making a quick batch of pancakes.
This recipe can easily be doubled, tripled or even quadrupled just by multiplying the ingredients to the batch size you desire. You will need to remember the general ratios of the ingredients so that you do not use a Tablespoon of salt rather than sugar and that sort of thing, but I fiddled around with this recipe over the years so that they turn out soft and fluffy for us every time.
We love to top (and dip) our pancakes in yogurt maple syrup, which helps stretch the maple syrup, add a little protein and limit excess sugar. Start with a ratio 3:1 and increase or decrease the yogurt to your liking— I frequently catch my three-year-old eating the yogurt syrup by the spoonful so I make sure to put a lot more yogurt than syrup.
Yogurt can also be used to substitute the milk for a heavier pancake or use it in lieu of the oil if you still want a lighter pancake with a little less fat (get more yogurt substitution ideas from Stonyfield here). Apples, blueberries, strawberries and chocolate chips can be added to these scrumptious pancakes for an extra special treat, and because I strongly recommend that mix ins in are actually sprinkled on top of the batter after it is poured in the pan (not mixed in the batter) you can make as many pancake varieties as you desire.
- 1 cup flour
- 1 Tablespoon of sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 egg
- 1 Tablespoon oil
- 1 cup yogurt maple syrup (mix three parts yogurt to one part maple syrup)
- Combine all of the ingredients together and stir for about 30 seconds, making sure that plenty of lumps remain in the batter. This will keep them fluffly!
- Preheat a pan over medium heat, and after it is relatively hot you can pour 1/4 cup of batter onto the pan per pancake. Let the batter cook until bubbles begin to form and the bottom/sides of the pancake starts to "curl" on the edges, then flip it over. Let it cook for about approximately one more minute then remove from pan.
- Repeat step 2 for the remaining batter. One batch of this batter will make 6-8 pancakes.
- Combine the yogurt and maple syrup to drizzle on top or serve it on the side for dipping.
- * Substitute plain or vanilla yogurt for the milk or oil. If used in place of the milk you will have a denser pancake, so if you would like to keep a lighter texture I recommend substituting it for the oil.
- * Toss in some finely chopped apples or strawberries, blueberries or chocolate chips for an extra special treat! Fruit or chocolate chips are best sprinkled on the pancake batter immediately after it is poured onto the pan.