My kids absolutely LOVE pancakes. Especially my son. “With SYRUP!” is his typical exclamation when I tell him I’m making pancakes for breakfast. It’s adorable. This is my go to recipe for a perfect short stack. I’ve modified the daylights out of the original recipe as I’ve made these at least 50 times. I first started making these when my daughter had a pretty severe dairy allergy, it’s easily adjusted to accommodate any food issues. I’ve made it with combinations of rice milk, shortening, butter, soy-butter, non-soy-non-dairy “butter” & applesauce. They’re all still delicious. Of course now that Madison doesn’t have any dairy issues (Thank you LORD!), I make it as listed below. This recipe makes a small batch, the perfect amount for my kids…about 3 pancakes each. When I’m really feeling like supermom, I add blueberries or chocolate chips to these. Yum!
1 cup all-purpose flour
2 rounded tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup shortening, melted (or butter, or applesauce)
- In a small bowl, combine the flour, sugar, baking powder and salt. Crack an egg into a 1 cup measuring container. Add milk until full to 1 cup. Stir milk/egg, vanilla and shortening into dry ingredients just until moistened.
- Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.