It took me longer to post this blog then it did to put these fabulous pancakes together, cook them and eat them!
I served our breakfast on my great uncle Leslie’s plates with cantaloupe, crispy bacon and maple syrup from New Hampshire. Uncle Leslie was my paternal grandmother, Hattie’s older brother. I only met him once when I was very young. He loved nice things and I’m grateful to continue using them in his memory.
I found this recipe on the Good Housekeeping Test Kitchen site, but changed it up a bit. I didn’t have milk so substituted a combination of canned evaporated milk (which I always have in my pantry) and coconut milk (and always have, as well). The only other tweak was to use my vanilla sugar, which really gives a perfectly subtle vanilla flavor. The coconut milk is also subtle, but you can really taste it. These are, by far, the best pancakes I have ever had.
Those cute bunny measuring spoons were a gift from my friend Wendy Hinckle. I think of you, Wendy, every time I use them!
Using a whisk mix all the dry ingredients together-flour, baking powder, sugar, and salt. Make a “well” and add the evaporated milk, coconut milk, 2 Tbsp. water, and egg.
This is the batter before the beautiful melted butter goes in.
Melt 3 Tbsp. butter in a heavy bottomed or cast iron frying pan.
Pour the melted butter into the batter and whisk together until just combined. Using the same pan you melted the butter in add about 1 Tbsp. more butter. Once the butter is hot and bubbling add the pancake batter.
Do not flip the pancakes until bubbles start to form.
I made these pancakes this morning a little too large, but make them whatever size you prefer. The first time I made this recipe I got 15 cakes. This time only 12.
Once the bubbles have formed–about 3 minutes, flip the cakes and add a little more butter to the pan. One of the things that makes these pancakes so delicious is butter!
Peak underneath to make sure they are nicely golden browned (about another 2 to 3 minutes) and then top with more butter for serving. Of course, you can always add fresh blueberries, bananas, raspberries or any fruit to the batter before frying. I served ours this morning plain and simple with maple syrup from my beloved home state of New Hampshire!
If you are cooking for a crowd, once cooked remove to a platter and cover loosely with foil and keep in a 200 degree oven until ready to serve.
These pancakes freeze well, too. Once cooled, wrap in parchment or waxed paper, place in a zip-lock and freeze for up to one month. When ready to reheat, bring them to room temperature and heat gently in a low oven.
Best and Easiest Pancakes Ever!
This is everything you want in a pancake! Not too sweet, very buttery with a gorgeous texture.
- 1 cup Flour
- 2 Tbsp. Sugar I used vanilla bean sugar to add a little extra flavor.
- 2 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 cup Evaporated canned Milk
- 1/4 cup Coconut Milk
- 2 Tbsp. Water The water brings the consistency of the batter to perfection.
- Large Egg
- 3 Tbsp. Melted butter
- More butter for frying and serving.
In a large bowl whisk 1 cup flour, 2 Tbsp. sugar, 2 1/2 tsp. Baking Powder, 1/2 tsp. salt.
Make a "well" in the dry ingredients and add 1 cup evaporated milk, 1/4 cup coconut milk, 2 Tbsp. water and 1 large egg. Whisk until all ingredients are just incorporated.
Melt 3 Tbsp. butter in a heavy bottomed or cast iron skillet. Pour the melted butter into the batter and whisk to combine.
Using the same pan you melted the butter in, add a little more butter and heat until butter is hot and bubbly, but not browned.
Using a large spoon or ladle pour the batter into the hot pan and cook for about 3 minutes until the pancakes start to bubble and edges look dry.
Flip the cakes and add a little more butter if the pan seems dry. Cook another 2 to 3 minutes until the cakes are golden brown on both sides.
If you are cooking all the batter at once keep the cooked cakes on a platter in a 200 degree oven covered loosely with foil until ready to serve.