Eleanore Merrymans Pancakes
Start your morning off right with Eleanore Merryman's Pancakes, a timeless recipe that combines simplicity and indulgence for the ultimate breakfast treat. Perfectly fluffy and golden, these pancakes come together with pantry staples like all-purpose flour, baking powder, and a hint of vanilla extract for a subtle sweetness that pairs beautifully with your favorite toppings—be it a drizzle of maple syrup or fresh berries. The secret to their tender texture lies in gently mixing the batter for just the right amount of lumps, ensuring airy, melt-in-your-mouth results. With only 10 minutes of prep time and step-by-step instructions, this recipe is ideal for a cozy weekend breakfast or a quick weekday morning indulgence. Whip up a batch and make every bite unforgettable!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.75 teaspoons baking powder
- 0.5 teaspoons salt
- 1.25 cups whole milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon butter or oil (for greasing the skillet)
- optional toppings (e.g., maple syrup, fresh fruit, whipped cream)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In a separate medium bowl, whisk together the milk, melted butter, vanilla extract, and egg until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a whisk or spatula. Mix until just combined; the batter should be slightly lumpy. Avoid overmixing to ensure fluffy pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Using a 1/4 cup measuring cup, pour the pancake batter onto the skillet to form circles. Leave enough space between pancakes as they will spread slightly.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, or a dollop of whipped cream.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 194.5 g | 71% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 53.1 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 453 mg | 35% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
