Pancake recipes are a favorite treat in many households and they are so popular that there are restaurants that are dedicated to this food choice.  You can enjoy pancakes at any hour of the day and it is easy for anybody to whip up a pancake recipe with little cooking experience. 

Your dry ingredients should be sifted once or twice before you mix your dry and wet ingredients.  The important thing to remember when preparing your pancake recipe is that you do not need to blend your wet and dry ingredients thoroughly.  After you have added your wet ingredients to your dry ingredients, you only have to stir your pancake mixture until it is lumpy. 

Making pancakes can be time consuming so a trick to speed things up is to use two skillets for cooking your pancakes.  If you wait a minute between filling each skillet, you will have time to tend to each pan without feeling rushed.

Dry Ingredients

1 ½ cups all purpose flour
½ cup finely ground cornmeal
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda

Wet Ingredients

1 teaspoon vanilla extract
2 eggs
2 tablespoons butter, melted
1 cup half and half cream

Directions

1.  In a large bowl, mix the flour, cornmeal, salt, baking powder and baking soda.  Sift these dry ingredients twice. 
2.  In a small bowl, beat the two eggs well and blend in the melted butter.  When these two ingredients are blended, add in the vanilla extract and the half and half cream.  Blend thoroughly. 
3.  Add your wet ingredients into your dry ingredients by pouring a stream of the liquid into the bowl and stirring as you add it.  You should only mix until the dry ingredients are moistened and the batter is still lumpy.  Allow your batter to rest for ten minutes.
4.  Heat a skillet over medium heat.  Add a few drops of water into the pan and when you notice that the water bounces around, your skillet is hot enough.  Add either a teaspoon of butter or oil to the skillet, move your skillet around so the bottom of the skillet is coated with the oil.  If there is any extra butter or oil, pour it out into a bowl and set it aside for use if you need it. 
5.  If you have an ice cream scoop, use it to measure out your batter before you put it into the pan so that you will have pancakes that are the same size.  Move your skillet around so that the batter will spread evenly.  If you have blueberries, now is the time to toss them onto the pancake.  When the surface of the pancake is bubbly and the edges look dry, turn your pancake over once.  Peek at the underside of your pancake for doneness.  Continue cooking the pancakes until your batter is gone.  You can also add more butter to the pan as necessary. 
6.  Serve your pancakes with syrup, butter, honey and fruit.  Enjoy.

You can customize this pancake recipe by using plain water or milk instead of the half and half cream.  You can also substitute vegetable oil for the butter in this pancake recipe. 

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