Recipe Card: Pantry Hill's Pancakes
Eric's "Famous Flying Flapjacks" are packed with protein.
We have a lazy Father’s Day weekend ahead of us, which no doubt, means Eric will be whipping up a batch of his “Famous Flapjacks”, a recipe which derived from one my sister gave us years ago, well before our boys were born.
The toppings change with the season. Currently it’s sugared strawberries. In the fall - apples and cinnamon. Winter sees heated maple syrup and globs of salted butter.
They’ve become a staple in our home for both breakfast and dinner. Served frequently enough that I hope the sound of their dad at the griddle and scent of the browning batter has curled its way into the core memories of their childhoods. We hope you enjoy them as much as we do.
Pantry Hill’s Pancakes
Yields: 12 medium pancakes
Ingredients
1 1/2 cups flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
2 eggs
1/2 teaspoon vanilla extract
3/4 cup whole milk Greek yogurt
1 cup whole milk
Directions
Set griddle to medium high. In a large mixing bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder, 2 tablespoons sugar, 1/2 teaspoon salt. Add 2 tablespoons vegetable oil, 2 eggs, 1 teaspoon vanilla extract, 3/4 cup whole milk Greek yogurt, 1 cup whole milk. Whisk together until smooth.
Ladle onto griddle to the size of your choosing, flipping to cook the opposite side once bottom side is golden. We like ours doughy, so we remove them from the griddle a little early and let them finish cooking in the stack. Serve with your choice of seasonal topping.
Watch the pancake recipe tutorial.
Watch us tap maple trees at Pantry Hill and make our own syrup.
Find the recipe card below.
