Creative Commons License
Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at http://goddessofscrumptiousness.tumblr.com.
Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes


LIGHT AND FLUFFY PANCAKES
Now I know that anyone can absolutely just prefer to buy boxes of ready-mix pancake for the obvious reasons that they don’t want to bother following a recipe and measuring pancake ingredients, I mean I too am guilty using Bisquick and Pillsbury on lots of occasions for the same reasons as all of you have… why bother making it from scratch when there is already an instant option.
But there is something gratifying (for me) about discovering and creating my own mix/recipe of a standard and familiar everyday food… like pancakes! 
This homemade pancake recipe I concocted while lying on my bed, wide awake at past 3 am with this conversation in my head, “Well, the reason why Spongecake and Angel Food cake are fluffy and soft and light is because of aerated egg whites and cake flour… cake flour contains cornflour and baking powder… and cornflour makes cakes fluffy and light and with some sort of an angelic fine texture… baking powder in all cake-y things makes everything, well, risen and cake-y, duh!” And with this conclusion, I went to sleep.
5 hours later I was in the kitchen like a mad scientist ^@-@^ measuring my own “designer” pancake mix!!! Wink ;-) First try (kitchen test) and this recipe already came out perfect! 
Ingredients:
2 1/2 cups all purpose flour
2 tablespoons cornflour (cornstarch)
3/4 cup sifted confectioner’s sugar
2 tablespoons baking powder
1/3 cup granulated sugar
1 teaspoon salt
- sift all these dry ingredients 3 times. Set aside.
____________
2 large eggs
2 1/4 cups evaporated milk (makes pancakes creamier than regular milk)
2 teaspoons vanilla
1/3 cup melted butter
- whisk all these wet ingredients together. Set aside.
Procedure:
- Pour the wet mixture into the bowl of the dry mixture and stir until the batter is just smooth, but don’t over mix.
- Heat an un-oiled griddle or non-stick skillet.
- Using a large ice cream scoop (makes same size pancakes), drop pancake batter on hot griddle/skillet. Wait for the surface to be bubbly before flipping.
- Serve with… Oh, whatever you wish to eat these pancakes with! Freedom of choice is delicious!!! :D
Makes 16 (4-inch) pancakes

LIGHT AND FLUFFY PANCAKES

Now I know that anyone can absolutely just prefer to buy boxes of ready-mix pancake for the obvious reasons that they don’t want to bother following a recipe and measuring pancake ingredients, I mean I too am guilty using Bisquick and Pillsbury on lots of occasions for the same reasons as all of you have… why bother making it from scratch when there is already an instant option.

But there is something gratifying (for me) about discovering and creating my own mix/recipe of a standard and familiar everyday food… like pancakes! 

This homemade pancake recipe I concocted while lying on my bed, wide awake at past 3 am with this conversation in my head, “Well, the reason why Spongecake and Angel Food cake are fluffy and soft and light is because of aerated egg whites and cake flour… cake flour contains cornflour and baking powder… and cornflour makes cakes fluffy and light and with some sort of an angelic fine texture… baking powder in all cake-y things makes everything, well, risen and cake-y, duh!” And with this conclusion, I went to sleep.

5 hours later I was in the kitchen like a mad scientist ^@-@^ measuring my own “designer” pancake mix!!! Wink ;-) First try (kitchen test) and this recipe already came out perfect!

Ingredients:

2 1/2 cups all purpose flour

2 tablespoons cornflour (cornstarch)

3/4 cup sifted confectioner’s sugar

2 tablespoons baking powder

1/3 cup granulated sugar

1 teaspoon salt

- sift all these dry ingredients 3 times. Set aside.

____________

2 large eggs

2 1/4 cups evaporated milk (makes pancakes creamier than regular milk)

2 teaspoons vanilla

1/3 cup melted butter

- whisk all these wet ingredients together. Set aside.

Procedure:

- Pour the wet mixture into the bowl of the dry mixture and stir until the batter is just smooth, but don’t over mix.

- Heat an un-oiled griddle or non-stick skillet.

- Using a large ice cream scoop (makes same size pancakes), drop pancake batter on hot griddle/skillet. Wait for the surface to be bubbly before flipping.

- Serve with… Oh, whatever you wish to eat these pancakes with! Freedom of choice is delicious!!! :D

Makes 16 (4-inch) pancakes