My husband won't eat a pancake unless I serve it with a side of saliva. I know. I've been tempted to follow through on that request.
So, like a dutiful wife, I have searched the world over to prove
him wrong to him that a pancake can be moist. It can.
This recipe is now my go-to pancake recipe that we all happen to like. Well, hubs will never admit to
being wrong liking a pancake of any shape or size, but I know better. I do.
The quickest way to make the batter is to blend the wet ingredients in a food processor first, and then mix the dry ingredients in after that. Serve with a side of smugness and satisfaction.
1 cup milk
2 tablespoons vegetable oil
1 dash vanilla extract
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
chocolate chips, optional
In a food processor, blend together the first five ingredients. Sprinkle the dry ingredients over the batter and blend to combine. Pour the batter onto the griddle and top with chocolate chips if desired. Cook until pancakes are golden brown on both sides; serve hot. 4 servings.
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