Fluffy pancakes

I honestly think pancakes were the first thing I learned how to cook (as pictured below haha). I guess I was ahead of my time because that was clearly a cooking selfie I was going for in that pic. I had this terrible and embarrassing lisp when I was little and would run around the house screaming who wants "pankathesssssss". My family still makes fun of me for it today. I had this little hot plate in the kitchen and nothing made me happier than making a bunch of pancakes for my family on the weekends and playing donkey kong until my fingers would fall off. Well, nothing has changed because one of my favorite breakfast dishes to eat and make is still pancakes. Not just any pancakes but THESE pancakes, same ones I've been making since the 90's.

These pancakes are light & very fluffy which I love. I personally love making them with evaporated milk. Trust me, it makes a huge difference but feel free to use your choice of milk. Also...make them your own! Add chocolate chips, Nutella or whatever add ins your heart desires. I personally love adding a BUNCH of lemon zest, poppy seeds and blueberries and serving them with the cream cheese syrup recipe which is on the site! The batter is meant to be thick so don't freak out! You'll notice how you get the perfect fluffy pancake with crispy edges, thank me later....YUM!

Tag me on your take of these delicious pancakes, can't wait to see! xx

Makes 10-12 pancakes

Ingredients

• 2 cups all purpose

• 1/4 cup sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 2 cups evaporated milk (or your choice of milk)

• 1/4 cup butter (melted & cooled)

• 2 teaspoons pure vanilla extract

• 1 large egg

Instructions

1. Combine together the flour, sugar, baking powder and salt in a large-sized bowl. In another bowl mix together the milk, slightly cooled melted butter, vanilla and egg. Add your wet ingredients mix to your dry bowl and together until smooth but it should have a few lumps. The batter will be thick & creamy in consistency. If you find the batter too thick, add a couple tablespoons of milk into the batter at a time until reaching desired consistency.

2. Heat a nonstick pan (very important) or griddle over low-medium heat and melt 1 tbsp of butter and swirl around. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.

3. Stack a few on a plate and serve with your favorite syrup and hit them with some powdered sugar.