Homemade Pancakes with Ultra Gel

I love pancakes. When I was a little girl I remember finding a recipe for pancakes in a old cookbook. The cookbook was grey and fraying around the edges, and I used the recipe so often that I eventually memorized it. As yesterday was National Pancake day, or at least according to IHOP, I thought I’d share my recipe with you today.

I’ve adjusted the recipe a little over the years adding two key ingredients. I add a little bit of vanilla because yum, and some Ultra Gel because Ultra Gel helps to create a more tender pancake and makes it easy to freeze so you have pop up pancakes later! And really, who doesn’t love having breakfast breads on hand?

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Homemade Pancakes with Ultra Gel

2 cups flour

3 Tablespoons sugar

1 teaspoon salt

5 teaspoons baking powder

3 Tablespoons Ultra Gel

2 cups milk

1 teaspoon vanilla

6 Tablespoons unsalted butter, melted

2 eggs

Combine dry ingredients and mix well. In a separate container combine wet ingredients. Add wet ingredients to dry and mix just to combine. Cook pancakes by the 1/3rd cup on a hot (350 degree) griddle, flipping once. Serve with Cornaby’s Jams, Cornaby’s Syrups, Homemade Maple Syrup, or just eat as they are!

To Freeze: Arrange pancakes in layers separated with waxed paper in a gallon freezer bag. Freeze flat. Pop in the toaster to warm.

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