April 14, 2010 at 2:51 pm | Posted in Uncategorized | Leave a comment

Pancakes are one of my all-time favorite foods, and I love them pretty much any way they come: buttermilk, chocolate chip, blueberry, bacon, pumpkin, gingerbread…obviously I could go on.

When I lived in Seoul, there was this amazing restaurant called Butterfinger Pancakes a few blocks from my house.  They had the best pancakes, omelettes, and sinful desserts.  I would get takeout all the time.  I think my love for Butterfinger Pancakes may have bordered on obsessive, but how can you blame me?

Just look at the amazingness that comes from Butterfinger Pancakes.

Anyway, despite my obsession with consuming delicious pancakes doused in butter and syrup, I have continually failed at making them at home. They’ll often be done on the outside, but raw on the inside or thick, tough, and rubbery, or just plain burnt.  I have tried many many different recipes, and I have even manage to ruin mixes (how is this possible?).

I am nothing if not stubborn, so last night, with the husband away for the evening, I decided to attempt breakfast for dinner.  In the past I’ve tried many different recipes–with and without buttermilk, etc.  Last night I just hit Google for some recipe inspiration and went with a recipe from When my husband called that evening, I proclaimed, “You missed it! I actually made edible pancakes!”  I’m definitely looking forward to breakfast for dinner again.

No-Fail Pancakes (adapted from

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/2 cups milk (In the future I might even add a couple tablespoons more)
  • 1 egg
  • 3 tablespoons butter, melted (I prefer to let it cool slightly)
  • 1 teaspoon vanilla
  • chocolate chips or other healthier mix-ins, if desired

1. In your favorite medium size mixing bowl, whisk together flour, baking powder, salt, and sugar.

2. Stir in milk, egg, butter, vanilla. Combine until smooth.

3. Let sit, at room temperature, about 10 minutes.

4. Stir in your mix-ins, if desired. (I made about half of mine plain and then I poured in what looked to be a good amount of chocolate chips for the other half.  This is slightly subjective, people).

5. Heat a 12-inch frying pan over medium heat. Lightly coat the pan with butter or oil (but if you heat the pan too hot so that the butter burns, you’ll need to pour it out and let the pan cool a bit. Just sayin’.). Pour in 1/4 to 1/3 cup batter per pancake.  When bubbles begin to form on top and the edges look set, flip with  a flexible spatula and cook for about 1-2 more minutes.

6. Keep pancakes warm in on a plate in a 200-degree oven.

7. Douse pancakes in butter and syrup as desired. Enjoy!

BONUS: When I have leftover pancakes, I like to reheat them in the toaster for a snack. Spread with butter (or Earth Balance, Country Crock, whatever) and top with a spoonful of sugar. Fold in half and devour. Yum!

They look pretty tasty, right?


Do you have any tips for pancake perfection?


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