Memes

TBH pancakes are such a delicate mix to make that you should just use a premade dry mix from the store. I'm not confident with my own recipe.

Otherwise you could wing it with a shortbread recipe and fry it in butter, might turn out okay.

I've been using imperial measurements for like a lifetime so sorry for that, but I'll try to limit it to cups and oz so if you have a measuring cup that should be all that you need.

• White Flour (Recommended that you sift it or pass it through a fine mesh/grate. You can always sift it after you measure and as you pour it into the bowl) - 2 cup
• Room Temp Butter (unsalted) - 2 Oz
• Soybean Oil (Vegetable Oil or other Oil, but NOT olive) - 2 Oz
• Sugar - 1/2 cup
• Salt - palm of your hand full or less, this is for taste don't skip it but use less if your butter was salted
• Baking Powder - 1/8th Oz (You can fudge this amount a bit and be just fine, but if you go too far over you will taste it. It's about 2 Tsp)
• Baking Soda - 1/8th Oz (Same as above, maybe use even less. If you left your Soda as an open box in the Fridge then it's probably accumulated a bad taste by now)

Powder Puffs and Soda Spreads, so if you want taller pancakes you can skew the ratio of powder:soda but try to keep it around 4 or 4 1/2 Tsp total for the two of them.

• 1 Jumbo Room Temp Egg, or 2 of any other size
• Vanilla Extract - if it came in a little bottle then fill the cap of the bottle over the sink and add about 1 or 3 of those
• Room temp Water as needed - Add a little bit at a time and beat the mix with gusto. With Gusto. Until it becomes fine and smooth of one consistency and moves easily from side to side as a liquid should. The longer you mix the more opportunity the baking powder and soda have to dissolve and help the cakes rise in the pan.

When cooking, keep the heat on medium or medium-high and oil the pan with pan spray or oil-based butter replacement for best results, if you use only butter it will turn dark before you finish cooking them all because butter has a lower smoke temp. You could always use a thin coating of 92deg coconut oil and then butter the cakes after they're cooked but that's a hassle.

Should make about 8 to 32 pancakes depending on size.

Alternative Recipe:

You can replace the water and either the oil or butter with milk or buttermilk if you prefer the authentic buttermilk pancake taste, but it won't make much of a difference. Sometimes I like to use Powdered Milk in my recipe, if you remove about an Oz of flour and add back 2 Oz of Powdered Milk it should add a nice flavor without changing the consistency much.