Adirondack Pancake Recipe

For as long as I can remember, there has been one—and only one—acceptable pancake recipe in my family. It comes from Adirondack Country Cookbook, a collection of recipes from people in the region, so you know it’s gotta be good. It’s simple, delicious, and will prevent you from ever purchasing boxed pancake mix again.

Pancakes

1 1/3 cup all purpose flour
2 Tablespoons sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cup milk
1 egg
3 Tablespoons melted butter

Whisk together dry ingredients. In a separate bowl, whisk together egg and milk. Slowly temper in melted butter (if the butter solidifies in your milk mixture, that’s okay. You just get little butter pockets in the pancakes. And there is absolutely nothing wrong with a butter pocket.).

Combine dry and wet ingredients. Heat a griddle over medium/low heat (or you can use a frying pan with a little butter melted in it). Pour pancakes by the 1/4 cup onto the griddle. As bubbles appear, flip. Cook approximately 1-2 more minutes on the other side. Serve with pure maple syrup and lots more butter.