Who doesn’t love waking up to the smell of breakfast wafting through the house? What’s better than waking up to a tall stack of pancakes, dripping with butter and maple syrup? Especially on a drizzly, cold day, when the last thing you want to do is help your fiancé with wedding invitations?
If you’re starting to think I used food to coerce Lloyd into helping with wedding tasks, you’d be correct.
Lest you question his manhood, he was merely in charge of putting stamps on the envelopes (ugh, his placement needed help!) cutting twine (which, as he reminded me, he was awesome at because he “cuts electrical wire for a living”) and quality control (double checking that we had an invitation for everyone on the list).
He was certainly not part of the assembly or bow-tying, and I made him wash his hands approximately 937 times, so as not to leave smudges on the envelopes.
Yeaaaaa, so he’s marrying a control freak.
But at least I’m a control freak who bribed him with pancakes.
These were light, fluffy, tender, thick, perfect pancakes. I hadn’t make any in almost a year, and I knew Lloyd would enjoy the surprise. The last time I made pancakes, I swore I would never make them without adding some vanilla extract, and that certainly holds true. The melted butter that goes in the batter added an extra layer of deliciousness.
Feel free to go throw out that Bisquick mix. After reading this recipe, you will see making pancakes from scratch is almost too easy.
Good Old-Fashioned Pancakes
Slightly adapted from Allrecipes.com
1 1/2 C flour
3 1/2 tsp baking powder
1 tsp salt
1 tsp sugar
1 1/4 C milk
3 tbp butter, melted
1 tsp vanilla extract
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium heat. Pour the batter onto the griddle, using about 1/4 C per pancake. When bubbles form on the entire surface, flip. Brown on both sides and serve hot.