Every year, Melissa and I spend a long weekend in Vermont at a country bed & breakfast called the Henry Farm Inn. In the fall, we go to see the leaves turning bright red, orange, and yellow. In the winter, it’s skiing at nearby Okemo. Whatever time of year it is, we look forward to waking up to pancakes made by our innkeeper Pat and served with Green Mountain Coffee poured by her husband Paul.
I’ve developed somewhat of an obsession with pancakes ever since I figured out how to make them with little more than flour, milk, butter, and eggs. I serve them with a nice cup of coffee and delicious maple syrup from Mitch’s Maples, the self-service maple syrup store down the road from our inn. Sometimes I add blueberries, and Melissa always asks for chocolate chips.
- Melt the butter in the microwave and beat the egg. Sift together the flour, baking powder, salt, and sugar into a large bowl. Make a well in the center of the flour mixture and pour in the butter, egg, and milk.
- Mix gently with a spoon. The finished batter should be mostly smooth with no loose flour, but some lumps are fine and will cook out. Do not over-mix or the pancakes will become rubbery.
- Heat a large nonstick frying pan or griddle over medium-high heat. Leave it alone for a few minutes to get hot. When it is hot, add a tablespoon or so of canola oil and swirl the pan to coat the surface evenly.
- Spoon the batter into the pan, using about two heaping tablespoons per pancake. Add berries or chocolate chips if you wish on top of each pancake. When the surface of the pancake bubbles, peek underneath with a spatula and, if it is nicely golden-brown, flip the pancake over. When the other side is golden, remove it to a plate. Repeat with the remaining batter, adding a little more oil to the pan in between each batch. Serve immediately with real maple syrup.
Recipe adapted from allrecipes.