It’s National Pancake Day! This actually something the pancake chain, IHOP, created back in 2006 and every year they give out free pancakes on March 3rd. It’s all for a good cause, guests are served a free short stack of buttermilk pancakes and in return asked to leave a donation. IHOP has raised almost $16 million dollars for charities over a decade with this tradition.
After a decade the concept of National Pancake Day has become a part of iconic American traditions. So, I decided to make my little one a stack of simple home style pancakes this morning. My recipe is very easy and quick to make with organic wholesome ingredients. After breakfast we gathered up some toys and took them to donate to a local organization. All in all it has been a lovely morning.
Hope you enjoy these pancakes!
1 cup flour ( I use King Arthur Organic Flour)
1 tablespoon sugar ( I use Wild Harvest Organic Raw Pure Cane Sugar)
1/2 tablespoon salt ( I use Trader Joes' Sea Salt)
1 cup milk ( I use Organic Horizon Whole Milk)
1 egg (I use Trader Joe's Organic Free Range Eggs)
1 tablespoon butter (I use Organic Valley European Style Cultured Butter)
- In a large bowl mix together the dry ingredients: flour, sugar, and salt with a whisk. More salt or sugar can be added according to taste.
- Create a hole in the center of your flour mixture and add the egg and milk. Whisk together until the mixture is smooth and there are no lumps.
- In a skillet melt the butter and make sure it is spread out on the skillet.
- Take quarter cup scoops of the pancake mixture and drop it on the skillet on medium heat. When the edges of the pancake bubble up, flip the pancake. Let it cook for one minute and the pancake will be done.
- Repeat until you have finished all of the batter. This batter will make about 10 medium sized pancakes that are perfect for little hands. Serve with butter and pure Maple Syrup.