As you may know, I really like having breakfast for dinner. Not every day, mind you, but every now and then, I love to have the kind of breakfast that isn't really practical for a regular weekday morning. Today's installment of breakfast for dinner was pancakes. I got this recipe from the pioneer woman via pinterest. I have to insist that you serve it with real butter and real maple syrup. I wanted fluffy whipped butter, and salted butter at that, but I only had unsalted sticks, so I poured some heavy whipping cream in a jar with a good bit of salt and set the kids to shaking. While it isn't proper butter, it tasted a lot like it and was the perfect light fluffy consistency of whipped butter. And truth be told, it was easy enough for morning time too. I made the whole batch and froze the extras in plastic bags with wax paper between them. I have reheated them with the toaster oven and the microwave. They aren't perfect, but they are pretty good reheated.
3 cups Plus 2 Tablespoons Cake Flour
1/2 teaspoon Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
2 cups Milk
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter
Maple Or Pancake Syrup
Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown.
Serve with an obscene amount of butter and warm syrup. <--- best instructions ever ;)