The resulting pancake was in a word: fluffy. These pancakes are soft and light and full of wonderful autumn-tasting spices that make you want to go outside and
"Move Over Aunt Jemima" Pancakes adapted from allrecipes.com
1 1/2 c. all-purpose flour
4 tsp. baking powder
1 tsp. salt
1 1/2 tbsp. white sugar
1 1/2 c.milk
3 tbsp. butter, melted
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. freshly grated nutmeg or 1/4 tsp. ground nutmeg
1/4 c. mini chocolate chips (optional, but that's how I roll)
1. Sift together the flour, baking powder, salt and sugar making sure they're well incorporated.
2. Make a well in the center and pour in the milk, egg and the cooled melted butter. Fold in the dry ingredients just until they're well mixed and smooth but be sure not to over-work the batter.
3. Stir in any additions such as fruit or chocolate chips.
4. Heat griddle or frying pan over medium high heat and grease well. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with maple syrup, powered sugar or whatever else floats your boat.
Note: I like to warm up my maple syrup, just a few seconds in the microwave will do it. It helps to keep the pancakes nice and hot and totally yummy.