Pancakes on a Saturday morning is the ultimate comfort food. A nice stack topped with real Vermont maple syrup with the added salty contrast of crisp bacon is food heaven. My recipe adds a little acid (lemon juice) to activate the baking powder which creates tiny bubbles to lighten the batter up. I use real creamery butter on the griddle to create a little tiny bit of crisp crust and a rich butter flavor.
Serve these pancakes and you will be famous for your pancakes. Who knew it could be so so easy.
Best Pancake Recipe Ever
- 2 cups of all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon of salt
- 2 cups of whole milk
- 2 tablespoons of freshly squeezed lemon juice
- 1/4 cup coconut oil
- 2 large eggs
- 2 tablespoons real maple syrup
- fresh creamery butter to top
In a mixing bowl add flour, baking powder and salt. Whisk together. In a large glass measuring cup add lemon juice then add milk in same container. Then add melted coconut oil and maple syrup. Lightly mix together. Add two eggs and mix just enough to break the yokes. Add liquid to dry ingredients. Whisk together until all ingredients are incorporated together. Set aside.
On a griddle or frying pan set to medium heat. Ladle pancake batter into pan. Turn pancake when the bubbles in the batter are popped. Cook until golden brown. Top with butter.
These pancakes should be great from the very first to the very last pancake you make. No need to throw out the first one like many people do when making pancakes.
Top with real Vermont maple syrup and crumbled crisp bacon.