Hint-of-Spice Pancakes

I was never really a fan of pancakes until I started making them from scratch. You would be surprised what a little cinnamon and nutmeg can do to this (usually mundane) breakfast treat. And paired with Bushwick Kitchen’s Bourbon Maple Syrup…you’ll never be able to enjoy IHOP again.

• Serves: 10 pancakes

• Prep time: 10 mins

• Cook time: 25 mins

from Udell’s Kitchen

Ingredients

Add chocolate chips or blueberries as you go

• 1 1/2 cups all purpose flour

• 3 tablespoons white sugar

• 1 tablespoon baking powder

• 1/2 teaspoon kosher salt

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 1/4 cup milk, room temp

• 2 large eggs, room temp

• 3 tablespoons butter, melted

• 1 teaspoon vanilla

• Chocolate chips, as many as needed

Instructions

1.  Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg into a large bowl.

2. In a medium bowl, beat eggs and milk together. Whisk in melted butter, then add vanilla.

3. Add milk mixture to bowl with dry ingredients, mixing until combined and no flour lumps left.

4. Preheat griddle on medium heat. Melt about 1/2 tablespoon butter, waiting until it stops bubbling, then pour 1/3 cup of batter onto griddle. Wait for bubbles to start showing in the middle of the pancake, then flip and cook for 60-90 seconds.

5. If using chocolate chips or blueberries, add the desired amount once you’ve put the batter on the griddle, but before you flip it.

6. Keep pancakes warm using aluminum foil over a plate until ready to serve.

Quick Hit

The real trick here is to use a good amount of butter on each pancake. I get a hearty slice and melt it on the griddle each time before putting batter, ensuring that nice crispy top. And really, don’t be shy with the butter. I think it’s no secret that it truly makes everything better.

Also, don’t use old baking soda; the fresher it is the fluffier your pancakes will be.