Featherlight Pancakes

My mom made these pancakes for me every morning before school. Yes, EVERY MORNING! She painstakingly mixed the batter, making sure to incorporate all the ingredients with just the right amount of love. Then she fried them up on the griddle nice and golden brown and perfectly round. I would come out of my room every morning to these little wonders - soft, light pancakes with just the perfect amount of syrup.

Yes, she was the original Supermom.

Okay, okay, that's not entirely true. She DID make these pancakes for breakfast every morning before school. But I just learned about a year ago that she made a huge batch of them on the weekends, froze them, and then heated them up every morning in the microwave! I was shocked and appalled. And also educated! I found out you can freeze these and make them taste like you just made them after heating them in the microwave! WOOHOOO!!

Oh, and they're also great fresh off the griddle. They puff up more than your usual pancake because they really are light as a feather.

Featherlight Pancakes

2 cups flour
2 TBS baking powder
1 tsp salt
4 TBS sugar
2 beaten eggs
2 cups milk
4 TBS oil

Combine all ingredients with wire whisk until well incorporated and free of lumps.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with warm syrup.



Enjoy!