Sometimes, pancakes for dinner are totally called for. Like last night. When I was snowed in and craving the warmth of my oven. Also it should be noted that I am in dire need of a run to Trader Joe’s.
It should come as no surprise then that when looking through my pantry for what to eat for dinner, I noticed that I do have all the baking supplies required for pancakes. So see, it was fate that I make them. It wasn’t because I was craving something sweet and doughy and warm inside…
Sweetly Satisfying Pancakes (For Dinner)
1 ½ C. Flour
3 T. Sugar
1 T. Baking Powder
¼ t. salt
1 ½ C. Milk
3 T. Butter
2 Eggs
½ t. Vanilla
Optional:
½ C. Frozen raspberries
Whisk the dry ingredients in a large mixing bowl. Whisk the milk, butter, eggs, and vanilla in a separate, smaller, bowl. Pour the batter mixture over the dry ingredients and mix just until moistened, adding the raspberries (or any fruit/nut/chocolate chips/ingredient you can scrounge up in your pantry) at this point as well. The batter will be lumpy, but that’s where the sweet pockets of pancake-y goodness lie!
Heat a skillet over medium heat. You can use butter (or I used PAM) to thoroughly grease the pan. Spoon batter onto the skillet and heat until bubbles appear around the edges (about 2-3 minutes depending on size), then flipping and repeating on the other side.
I recommend sprinkling with powdered sugar before indulging! Go big or go home, right?
It should come as no surprise then that when looking through my pantry for what to eat for dinner, I noticed that I do have all the baking supplies required for pancakes. So see, it was fate that I make them. It wasn’t because I was craving something sweet and doughy and warm inside…
Sweetly Satisfying Pancakes (For Dinner)
1 ½ C. Flour
3 T. Sugar
1 T. Baking Powder
¼ t. salt
1 ½ C. Milk
3 T. Butter
2 Eggs
½ t. Vanilla
Optional:
½ C. Frozen raspberries
Whisk the dry ingredients in a large mixing bowl. Whisk the milk, butter, eggs, and vanilla in a separate, smaller, bowl. Pour the batter mixture over the dry ingredients and mix just until moistened, adding the raspberries (or any fruit/nut/chocolate chips/ingredient you can scrounge up in your pantry) at this point as well. The batter will be lumpy, but that’s where the sweet pockets of pancake-y goodness lie!
Heat a skillet over medium heat. You can use butter (or I used PAM) to thoroughly grease the pan. Spoon batter onto the skillet and heat until bubbles appear around the edges (about 2-3 minutes depending on size), then flipping and repeating on the other side.
I recommend sprinkling with powdered sugar before indulging! Go big or go home, right?
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