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Food & Home

GP’s Pancakes

“My father was a master pancake maker. As I chronicle in my first cookbook, Sunday mornings at our house were pancake mornings, with friends and family coming from far and wide to delight in his buttermilk-tinged silver dollars (the batter for which he made the night before, as he was convinced it deepened the flavor). Now, as a mother myself, the pancake tradition has held firm in our house, but I have modified the recipe so I can make it on the spot.” —GP

Makes 6 4-inch pancakes

1 cup flour

sprinkle of organic white sugar

1 teaspoon baking powder

salt

1 egg

1 cup whole milk

2 tablespoons yogurt

1 tablespoon melted butter, plus extra for cooking

1. Combine the flour, sugar, baking powder, and a pinch of salt in a medium bowl.

2. Add the egg, whole milk, yogurt, and melted butter. Whisk to combine.

3. Heat a sauté pan or griddle over medium heat and cook the pancakes in batches until golden brown on both sides.

4. Serve with butter and maple syrup on the side.

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