Fluffy, Tasty, Griddle-y? The History Teacher’s Family Pancakes

26 Oct

First, before I address those pancakes — and trust me, my dears, I WILL address those pancakes — I have to point out something so hilarious and wonderful that I just can’t keep it to myself. Apparently, to celebrate the upcoming release of the first film in the new “Hobbit” trilogy (inner nerd-girl says “Yessss!”), Denny’s is putting together a Middle Earth Menu.  In case you’ve ever wondered what was actually on the Second Breakfast or Elevensies menu (C’mon, you know you’ve thought about noshing on lunch with some hobbits whenever you get the mid-morning munchies.), mystery solved. #dennysforthefirsttime?

Image sourced from l-o-t-r.tumblr.com. “I don’t think he knows about second breakfast, Pip.”

And now, back to the breakfast goods! This week, I’m serving up some breakfast for dinner in my good ol’ galley kitchen for The History Teacher and myself, and THT has a family pancake recipe that just can’t be beat. (Except by my mom’s, especially for nostalgic value. Sorry, baby!) For your viewing and eating pleasure, here are some delicious pancakes whose ingredients and directions are so simple, you’d be crazy not to give ’em a try. (Even for dinner!)

The History Teacher’s Family Pancakes — makes 1 batch, or 12-ish medium-sized pancakes. (Or 7-8 THT-sized pancakes. Mondo-Mondo.)

You’ll need:

  • 1 1/3 cup milk
  • 1 egg
  • 1 1/4 cup flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3 tbsp vegetable or salad oil

Here’s what you do:

  • Combine milk and egg in a medium-sized bowl. Whisk together until well combined. Add other ingredients, and whisk or mix until batter ingredients have come together completely.
  • Heat a nonstick skillet, nonstick griddle pan, or other flat pan on medium-low heat. Add 1 tsp butter or a quick spray of Pam (UNLESS you’re using a nonstick pan. No Pam on nonstick cookwear!) Pour 1/4 cup (or 1 ladle-full) of batter onto the pan and cook for 3-5 minutes, or until bubbles have fully formed across the exposed surface of the pancake. Flip with a spatula; cook for an additional minute. Remove the pancake and place it on a serving plate.
  • Repeat until pancake batter has been fully cooked. Enjoy with maple syrup, margarine / butter, or even some powdered sugar. Happy eating!


  • Autumn Goodness: Add dashes of cinnamon, nutmeg, and pumpkin pie spice to the batter. Serve with chopped apples and pumpkin-flavored cream cheese mixed with a tub of cool whip.
  • Citrus-Scented: Add the zest of 1 lemon and 1 tsp lemon juice to the batter at the last minute before pouring and cooking.
  • Fruity Flavors: Top pancakes with blueberries and strawberries; add bananas to batter while cooking.
  • Mini-Dippers: Cook pancakes in 1-inch-wide Silver Dollar sizes. Serve with a variety of dipping sauces, including fruit purees (strawberries or peaches are great), warmed maple syrup, or anything else you like.
  • Southern-Style: Add sliced peaches and finely chopped pecans to each pancake as it’s cooking on one side. Make sure to flip carefully!

Are you folks into pancakes as a breakfast staple? Do you rock the family recipe, or are you more into the ease and tastiness of Bisquick or other prepared mixes? Or do you like to throw your morning taste buds a curve with French Toast, yogurt, or a killer omelet?

What do you think?

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