Old Fashioned Pancakes

We
usually use Aunt Jemima Original Pancake Mix (not the Complete where you just
add water), but I’ve started making them from scratch. Some recipes call for buttermilk but I like this one because it uses things I already have in the house. We top with pure maple syrup or homemade syrup, powdered sugar, and
Natural by Nature whip cream.  
1 ½
cups flour (I use King Arthur Unbleached but any is fine)
1
TB white sugar (we use organic from Costco or C&H)
3 ½
tsp baking powder
½
tsp salt (we use sea salt)
1
tsp vanilla (watch for corn syrup)
1
egg
1 ½
cups milk
3 TB
melted butter
In
a large bowl combine the flour, baking powder, salt, and sugar. Make a well in
the center and pour in the milk, egg, and melted butter. Mix until smooth. Use
approximately ¼ cup of batter for each pancake. 
I use butter to grease the griddle. Cook until bubbles form and edges
are cooked. 

I
sometimes add slightly thawed blueberries (stage two) or Ghirardelli chocolate
chips for stage one. I bought a little glass shaker (like the ones at pizza
restaurants for the crushed red pepper) at Bed, Bath, and Beyond to hold the
powdered sugar so that the kids could put it on themselves.  
These freeze well.  I place in the freezer unstacked for about 30 minutes, first, then store in large zip lock freezer bag labeled with the date. You can also store in the fridge for at least a couple of days. Reheat frozen pancakes in the microwave for about 30-45 seconds or until hot. Or reheat in a toaster oven. 
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