From The Griddle Recipe
Add: chocolate chips, blueberries, strawberries, bananas, pecans or whipped cream for 1.50 each. No other substitutions, please.
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Ingredients
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Pancake Batter
Toppings
Method
Preparing the Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- 2
- 3
Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Cooking the Pancakes
- 4
Preheat Griddle
Preheat a griddle or non-stick skillet over medium heat. Lightly grease with cooking spray or a little butter.
- 5
Cook Pancakes
Pour about 1/4 cup of batter onto the griddle for each pancake. If desired, sprinkle chocolate chips, blueberries, or other toppings on top of the batter before flipping.
- 6
Flip Pancakes
Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- 7
Serve
Serve warm with additional toppings of your choice, such as sliced strawberries, bananas, chopped pecans, and whipped cream.
