Fluffy Homemade Pancakes

This week I tried to post a recipe that I found on Pinterest and wanted to share with all of you, I ran into some copyright issues with a fellow blogger who had ‘adapted’ this recipe from one found on Allrecipes.ca. So after doing some research in recipe copyright laws, I have learned that basically a list of ingredients can not be copyrighted so I shall supply those for you, and as long as I tell you in my own words how I made this recipe then I am not breaking any copyright laws. Next time I make these I will photograph them myself and post them on this page. Well there is a lot to be learned in this adventure in blogging.

Pancakes are a staple at our house, my son is addicted to them and eats them for breakfast, when he gets home from school and any other time I will allow it. I basically have to buy syrup in bulk, it’s ridiculous how much of it we go through. I like to make a big batch of pancakes and freeze them so I can just pop them in the toaster for a few minutes and we are good to go.

DRY INGREDIENTS:
2 cups of flour
4 tablespoons of sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 tablespoons of cinnamon

WET INGREDIENTS:
2 eggs
3 tablespoons of melted margarine/butter
2 teaspoons of vanilla

DIRECTIONS:
1. Mix all dry ingredients in a large bowl

2. Mix all wet ingredients in a separate bowl then pour into dry ingredients and whisk away

3. Preferably using a non-stick frying pan either sprayed with cooking oil or lightly oiled with whatever you have and heated over medium heat, ladle out a scoop of batter (I use a soup ladle). When the pancake starts to bubble, stick your flipper under it and if it’s brown you may go ahead a flip the pancake over. Resist the urge to flatten your pancake with the flipper because here is where they start to get fluffy. Check the bottom of the pancake after a few seconds and if it’s nice and brown you can go ahead and consider that a done deal.

4. Repeat process for other pancakes

5. If you are freezing them, allow the pancakes to cool and then pop them in a freezer bag

This recipe was adapted from Allrecipes.ca