So I’ve totally posted a variation of these pancakes, but am being a little bit selfish here. Every time I make them, which is every time I make pancakes, I cut the recipe in half. The halved ingredients are jotted on a purple Post-It which is now covered in grease spots, so I decided that it would be worth it to post this version. I mean, at least for myself. See? Selfish. But maybe you just want to make a few pancakes for yourself, too.
To me, these are the ideal pancakes. They’re buttery, yet fluffy and get the slightest crispness on the outside. There isn’t much sugar in them, so the pancakes balance out anything sweet that you might add, like fruit or chocolate chips. They really are fantastic as-is, though I like to pour a little maple syrup on them because pancakes. Continue reading