During junior year in undergrad my roommate Jenni started a tradition of making pancakes for me and my other roommate on Saturday mornings. I have memories of drinking my gameday coffee (a large splash of Baileys) sitting on the world’s most uncomfortable couch (thanks Georgia Tech housing) and eating the most tasty pancakes. The thing is – she used Bisquick. But she had a secret ingredient. After mixing the pancake batter she would add a generous dash of cinnamon. And it made all the difference. I lived with Jenni for two years and since then I have carried on the tradition of pancake Saturday.
I make my pancakes from scratch but all of the important things – the amount of heat on the griddle, the consistency of the batter, and the cinnamon – I learned from watching Jenni. This is the only recipe I have memorized – I got it from the Food Network website. When I went back to reference it for you I couldn’t find it. This makes 4 good sized pancakes – the perfect amount for Taylor and I.
1 cup flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
3/4 cup milk
2 Tbsp. vegetable oil
Mix the dry ingredients together. Add the wet ingredients and then whisk in the cinnamon. Add more milk or flour to reach a thick batter consistency – you don’t want it runny. Heat on the griddle!
Sometimes we stir in chocolate chips. Sometimes we put sliced bananas on the pancakes as they cook. And sometimes we do both. This time we had leftover chocolate ganache so I made banana pancakes and spread that on at the end.