I know there’s a place in the world for thick and fluffy diner-style pancakes, but in my little corner, I prefer these thinner, almost crepe like cakes. They stand up really well to the hot syrup and butter without becoming soggy or mushy, and they are always perfectly golden brown. Jon’s mom, Robin, makes the best ones, and they are a favorite and a staple to the entire family. Actually, here's Jon's sister making them in her own kitchen for a recent newspaper article featuring Rochester's best chefs cooking at home.
We make these all the time, too, and can always finish off a batch between the two of us (well, three, because they’re also a favorite to Kaya the French bulldog who subs peanut butter for syrup on her silver-dollar version).
PS if you’re ever struggling over what to make for dinner (aka most nights), this breakfast-for-dinner option is clear eyes, full hearts, can’t-lose status.
Yields about 8 pancakes, depending on size
1 cup flour
1 T sugar
½ tsp baking soda
½ tsp salt
3 T oil (vegetable or canola)
1 cup milk
1 T or so butter for griddle pan
Preheat the oven to 200 degrees. Mix all ingredients together in a bowl (except butter for griddle). Heat griddle over medium heat, and swirl a little pat of butter around to coat. Pour batter onto griddle, about ¼ cup at a time. When bubbles appear on the surface of the cakes after a couple of minutes, use a spatula to flip them over. Cook for another thirty seconds to a minute, and then keep warm in oven on a baking rack while you finish your other pancakes. Serve with butter (duh) and warm maple syrup (duh).
Note: for some reason, the very first pancake to touch the griddle is never as good as the rest. I’ll never know why this is true, but it just is. Your first pancake can be a test-run. That’s always how I treat it.