Pancakes

Ingredients:

1 1/2 cups AP flour
3 1/2 tsp. Baking Powder
1 tsp. Salt
1 Tbsp. Sugar, white
1 1/4 cups Milk
1 Egg
3 Tbsp. Butter, unsalted

Directions:

First, let your egg and milk set at room temperature.

Measure out dry ingredients into a bowl and then sift twice. Set aside.

Next, get another bowl for your wet ingredients. Lightly beat your egg, then add the melted butter and milk, respectively, beating lightly between each addition. Be careful not to overbeat your egg!

Add wet ingredients to your dry ingredients.

Paleo Pumpkin Pancakes

4 eggs
3/4 Cup canned pumpkin
1tsp. Vanilla
2Tb. Maple Syrup
1tsp. Cinnamon
1tsp. Nutmeg
1/2tsp. Cloves
1/2 tsp. Baking Soda
2Tb. Butter, melted.

Whisk eggs, canned pumpkin, vanilla, and maple syrup together. Add spices and baking soda. Melt the butter and add to the batter. Grease skillet with butter and spoon out batter into small pancakes. Flip carefully.

Dutch Baby Pancakes

Ingredients

4 tablespoons unsalted butter, divided
1 cup all-purpose flour
1/4 cup plus 2Tbsp. granulated sugar
1 teaspoon kosher salt
4 large eggs, at room temperature
1 cup whole milk, at room temperature
1 teaspoon vanilla extract
Powdered sugar, for serving
Lemon wedges, for serving

Instructions

Heat the oven to 375 degrees F.
Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.
Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

German Pancakes with Buttermilk Syrup

For Pancakes:
6 eggs
2 c milk
¼ tsp salt
1 Tbsp sugar
2 c flour

For Syrup:
Buttermilk Syrup
1 stick butter
1 c sugar
½ c buttermilk
1 tsp karo-syrup
½ tsp baking soda.

Mix pancake ingredients well. Melt 2 Tbsp butter and pour into a 9 x 13 pan. Bake at 400 degrees for 20 minutes until sides are raised up and browned. For syrup, melt butter in saucepan, add other ingredients and boil together for 5 minutes. Remove from heat and add 1 tsp vanilla or flavoring of your preference.