My favorite pancakes

I know what you want to say. There's soo many pancake recipes out there, every family has its own favorite recipe or recipes they've been making for a long long time. I have had my own fair share of searching for the perfect recipe. I finally found my favorite recipe about two years ago, by accident. I had tried countless recipes by that time but had never been completely satisfied. Either the pancakes weren't fluffy enough or they wouldn't hold their shape well, but the dough would be so runny, you'd end up with a thin, large pancake and I like smaller pancakes that hold their shape well and end up fluffy and perfect.

The recipe is from Cynthia Barcomi's "Backbuch", her first book. I didn't buy the book for its pancake recipe - which I have done in the past, buying a book for a certain recipe. I have a slight cookbook addiction, I admit. But even though I discovered this recipe by accident, I have been making it ever since and never even tried a different pancake recipe. 

Here's the recipe:

180g (1 cup + 1 heaping tablespoon) all-purpose flour
2 teaspoons baking powder
30g (2 tablespoons) granulated sugar
1/2 teaspoon salt
200ml (3/4 cup + 1 tablespoon) milk
30g (1/4 stick) unsalted butter, melted
2 eggs
unsalted butter, for baking

1) Combine the flour, baking powder, sugar and salt in a bowl and mix. 

2) Melt the butter in a small saucepan. Whisk the milk and eggs in. 

3) Combine the wet with the dry ingredients and beat until the dough is smooth.

4) Preheat a large pan over medium-high heat and grease with a little butter. Add 1/8 cup of dough to the pan. Bake up to two pancakes at the same time. You know it's time to flip the pancakes when they are starting to form bubbles on the top. 

Yield: about 12 pancakes
Serves: 2 as a main breakfast, 4 as a "starter" breakfast
Active preparation time: 15 minutes
Total preparation time: 15 minutes

Here's how mine look:

I apologize for the quality of the picture.  It was such a grey day outside, I had to switch on a lamp to get enough light. 

I served the pancakes with maple syrup and a quick plum compote (that's 6 plums, cut into pieces, 125ml (1/2 cup water), 2 tablespoons granulated sugar, seeds from one vanilla pod and 1 cinnamon stick, brought to a boil and cooked for 6 minutes until the plums start breaking down). In summer, we usually go for a mix of blueberries, raspberries and strawberries. But feel free to use whatever you love. You could easily sprinkle chocolate chips on the unbaked side before flipping for chocolate pancakes, for example. Let your creativity loose!

And here's the pancakes with a quick blueberry sauce (1 package frozen blueberries brought to a light boil and 1 tablespoon maple syrup added for a hint of sweetness).

Have fun trying and have a great start to the weekend spoiling your loved ones!