For the love of pancakes … or panclocks for those of us who have the movie 50 First Dates memorized!

Confession .. my family and I eat a lot of pancakes! It is a weekend ritual. I always throw in a fried egg for protein to counterbalance the sugar.
There is just something about a pancake that speaks to me. I have a general love for all things pancake. Is this normal?
I have an old recipe. I think it may have originally come from a Betty Crocker cookbook. I’ve changed it up over the years, but the basic ingredients stay the same.
Another little yum factor for making these the best pancakes on the planet is cooking them in a cast iron skillet. (If you love cast iron, check out this facebook page.) The one I have is only big enough for cooking them one at a time, but it’s worth it.  The edges get crispy in the cast iron!
This lets you mix without over stirring.
Getting just the right consistency is tough sometimes. If in doubt, don’t overmix. But the real trick to perfect pancakes is a hot skillet.
Set it to a 5-6 heat setting and get it hot. Spray the pan between each pancake so it doesn’t stick.
This consistency is right before you flip. See how puffy it is? It is just about to bubble.
Look at the color? Beautiful!
I always eat my pancakes with one or two eggs! This helps add protein to all those carbs.
1 cup milk (2% or whole)
1 large egg
1 cup all purpose flour (maybe a little less depending how thick you like them)
3 teaspoons of baking powder
1 teaspoon salt
2 tablespoons of oil or butter (I get a better consistency with oil.) Vegetable or Canola oil
2 tablespoons sugar
This recipe yields 6 big, fluffy pancakes. Mix all ingredients together with a fork. Don’t overmix. Leave slightly lumpy. Let it rest a few minutes and give the baking soda some time to work. Preheat your skillet on a medium setting and spray it with Pam between each pancake.
Pour batter in slowly. If the skillet it hot enough, the batter will hold and not run all over the skillet. After the first pancake you may need to adjust your heat. I usually have to turn mine down. The cast iron takes a while to heat but it holds the heat well.
When the edges start to crisp up and the top starts to bubble, flip it over. Slide your spatula under the pancake quickly. No hem-hawing around. This is where my kids have trouble. Flip without fear and you will succeed.
Remove and butter immediatly. There is no buttering a cold panclock! And you must use real butter. I mean it! That is half of the awesomeness.
These are so good you don’t need syrup, but I use it anyway. It’s lovely.

Make these and your family will love you forever. Then, leave me a comment and tell me what you thought of them.