Random Food Fridays - Basic Pancakes

As Special Agent Dale Cooper says, "Nothing beats the taste of maple syrup when it collides with ham."

We don't often have pancakes. When we do, we relish them fully and unreservedly. This means made from scratch. I prefer B grade maple syrup for its intense flavor, and these spring pancakes were gussied up with organic strawberries. (Even Mr. Dwayne says they taste better!)
If you mix this dough and let it stand about 5 minutes before baking, it will become thick and frothy.
My cast iron skillet holds three 4-inch pancakes at a time. Well seasoned cast iron is just about as good as non-stick, only you can't get away with fat-free. Still, a little butter never hurt anyone. That's what I say anyway. You know these babies are ready to turn when the bubbles begin to hold their shape when they pop.

Golden Brown Perfection!

Basic Pancakes

1 cup flour

1 tbsp. baking powder

1/4 tsp. salt

1 cup milk

1 tbsp. melted butter

1 tsp. vanilla

1 egg

Place flour, baking powder and salt in a mixing bowl and stir to combine. Over the top of the flour, add the milk, butter, vanilla and egg. Whisk to blend and let stand 5 minutes. Preheat a cast iron skillet or griddle to medium heat. Bake pancakes on lightly greased surface. When first side begins to bubble and holes remain, carefully flip to complete baking on the second side. Keep pancakes warm in a low oven while you bake the rest of the dough. Serve with warm maple syrup, fresh fruit and grilled ham.

Makes Nine 4-inch pancakes.