Pete’s Scratch Pancakes: A Love Story

The best pancakes you’ll ever eat.

Pancakes. A history.

I’m not sure what time of the year it is, but I recall the warmth of the morning sun beaming into our small kitchen. The room just felt inviting, cozy, and safe. I don’t recall what is being said or if there is music playing, it’s all background noise anyway. All I know is there is an aroma in the air of something sweet.

To my delight, a plate of pancakes awaits me, covered in rich syrup. Although, the pancakes are delicious enough without it, the cake is light and fluffy. There is a sweet yet slightly salty taste to the pancake, as it melts into mouth. I’m in love.

Pancakes have always been a part of my life. I recall fond childhood memories of Mom grilling up little “baby” pancakes for me, barely the size of a quarter dollar (feel like I’m showing my age). When’s the last time you’ve seen a quarter dollar?!

Anyway, the long and short of it is, I freakin’ love pancakes. The emotional, sentimental, and family connection is unbreakable: the very definition of comfort food. When I eat pancakes, an imaginary blanket is wrapped around me and my memory is flooded with Saturday morning cartoons, blanket forts, and a happy and carefree youth.

For years the box mixes haven’t been cutting it, the pancakes are too thin, the batter doesn’t taste like my childhood. So I ventured off to find the best homemade recipe I could find to mimic that classic comfort food I adore.

Enter Pete‘s Scratch Pancakes

An internet search for “the best homemade pancakes” yielded many results. All failures. I must have went through several batches before the angels in heaven brought forth: Pete’s Scratch Pancakes.

This recipe is simple, easy to make, easy to tweak, and downright delicious. I’ve committed the ingredients to memory, and have included some of my own that have turned these already awesome flapjacks into something legendary.

Ingredients:

  • 2 cups of flour
  • 3 tablespoons of sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs (beaten separately)
  • 1/4 cup of butter (melted)
  • 1 3/4 milk (we use almond milk)
  • 1 orange (for as much zest as one can yield)

Mix your dry ingredients, then add your wet ingredients, saving the orange zest for last. The zest is my specially added ingredient that takes these pancakes to the next level! The orange zest gives it a little zing and is like a secret treat for your taste buds.

*For an additional sweet treat, include semi-sweet chocolate chips!*

Serve with a syrup of your choosing (ours is all natural Maple Syrup). You’ll devour as many pancakes as you can, they are that good.

Sorry Puppers, no leftovers this time.

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