Yeah. Not Gluten Free. I’ve yet to try this with gluten free flours, but since a little gluten is going to inconvenience me more than do harm to me, sometimes I just go all out gluten cheat day. This is a tried and true pancake recipe. I hate using a mix, even though it’s reminicent of my childhood, but after reading a report of hidden mold in pancake mixes, it just kind of freaked me out. Making your own from scratch is a lot easier anyway as far as I’m concerned. Most of these ingredients should already be in your pantry.
1-1/2 cups all-purpose flour
3-1/2 tsp baking powder
1 tsp salt
1 TBSP white sugar
1-1/4 cups milk
3 TBSP butter, melted
a splash of vanilla extract
a dash or three of ground nutmeg
In a medium mixing bowl, mix all ingredients together and stir until smooth. Don’t worry if there’s a few lumps left, but you want to make sure that everything gets incorporated. If you’re like me, mix your batter in a large measuring cup (at least 4 cups) and it should all fit in there. You’ll be pouring out pancakes like a boss.
When you’re ready to cook your pancakes, get a non-stick pan over medium heat and lightly oil it. You can also use a griddle. Pour out your desired size pancakes and cook until the top starts to bubble. Flip and continue cooking the other side until it’s nicely browned as well.
Serve topped with whatever pancake toppings you like. I’m a big fan of peanut butter and real maple syrup. Butter and syrup is a good standby though. If you’re fancy, drop a few spoonfuls of jam in your syrup and heat to help break down the jam. Mix everything together and you suddenly have flavored syrup just like a certain pancake breakfast restaurant that we all know and love.
And just so you know, the vanilla extract and nutmeg are what make these pancakes special. It’s that little bit of something that makes them sooooo gooooood.