Happy Fourth of July! I know what you’re thinking, what am I going to make for breakfast today! I’ve got the perfect thing. You have a house full of people, right? Pancakes! Wait? you don’t feel like standing at the stove flipping pancakes for a mess of people? I’ve got your solution – square pancakes! Yup, Square. Grab your 9 by 13 cake pan and make this recipe that also doubles as your normal pancake recipe. If you feel like flipping pancakes, go right ahead. It’s two, two recipes in one!
So, the recipe is for standard pancakes but what you’re going to do is grease/butter an 9 by 13 or 7 by 11 (thicker squares) pan and just pour the entire bowl of batter directly into the pan, then pop it into the oven and voila you’re done (after the baking, of course). You’re going to see that I strayed from the plan and used an oval, oopsie! The below recipe is easily doubled for more people. I sometimes like to add vanilla, cinnamon, nutmeg, mini chocolate chips and cloves. This recipe is very flexible. It is my one pancake recipe. I will never use another.
This recipe is really no fuss no muss.
Traditional From Scratch Pancakes (makes 8)
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt* only use in a higher elevations
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- Fruit optional
- In a large bowl, sift together the flour, baking powder, salt (again, only include salt if in a higher elevation) and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- If you want square pancakes, proceed to number 4. Heat a lightly oiled griddle or frying pan over medium high heat. I use my nonstick pan for this. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. You can also use an ice cream scoop for this as well. Brown on both sides and serve hot. In a 200°F oven reserve all the cooked pancakes in an oven safe dish until all the pancakes are made.
- Dress it up with blueberries. Pop them in as you’re making each individual pancake. This insures a blueberry in every bite. Make sure your blueberries are rinsed well and picked over, drained thoroughly and dry with several paper towels. No one likes a soggy pancake.
- Square OPTION* Preheat oven to 350°F and bake 20-25 minutes. If you’re adding fruit it will need about 10-15 minutes additional cooking time. I layered in my blueberries. I put half of them in first, then poured the batter in, then dumped more blueberries. I used a cup or a heaping cup of blueberries. Bake until a cake tester or toothpick comes out clean. Dust with icing sugar and pour over warmed maple syrup.
Below are some images of the pancakes I’ve made, as well as the baked square pancake. Both options are delicious. If you’re feeling anxious and fidgety go right to the square pancakes.
Enjoy your Fourth of July! Thanks for reading and have a wonderful Monday wherever you are on this great planet of ours.