It’s a beautiful Saturday morning – the weekend is finally here.
But wait, somebody has to make breakfast.
It has to be quick, easy, and delicious.
What about pancakes? Too hard, you say? Oh no, not at all.
I developed these pancakes for my second book, Beach House Brunch. They are delicious served with a banana rum sauce (see pic above from my book), but on a regular basis, I enjoy them with butter, maple syrup, and fresh fruit.
The batter comes together easily, as you likely already have all the ingredients in your pantry.
Many pancake recipes call for separating the egg whites from the yolks and then folding in the whipped whites at the very end. I’ve found this to be an unnecessary step, at least with this recipe.
These pancakes turn out light, fluffy, and delicious every time. You will soon discover why I call this the best pancake recipe.
Happy weekend everyone!
Best Pancake Recipe
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the eggs, milk, water and melted butter. Add the dry ingredients and briskly fold in with a rubber spatula just until moistened. Lumps are okay.
- Heat a griddle or a nonstick skillet over medium heat. Ladle 1/4 cup of batter on the griddle. Cook for a couple minutes or until bubbles appear on the surface of the pancake. Flip over and cook for another minute.
- Repeat with remaining batter. Keep pancakes warm wrapped in foil.