Fluffy Pancakes

On the weekends, we often enjoy a brunch of eggs, pancakes and bacon (sometimes grits). Our go-to recipe for pancakes comes from our Taste of Home cookbook. We've never been disappointed with anything that came out of there.

This basic recipe makes light and delicious pancakes. It's easy to throw together and there are many ways to dress them up.

Whole wheat pancakes with apple cranberry topping

Fluffy Pancakes

1 cup all-purpose flour (we always use whole wheat)
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 egg (or use flaxseed)
3/4 cup milk
1/4 cup butter, melted

Combine flour, sugar, baking powder and salt. Combine the egg, milk and butter; stir into dry ingredients.

Pour batter by 1/4 cupful onto a greased griddle. Flip when bubbles form on top of pancake.

Makes 8 pancakes

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Additions to batter:

• 1 mashed banana
• 1 mashed or pureed cooked sweet potato (makes a heavier pancake)
• Chocolate chips
• Blueberries
• Cut up apples
• Pecans or walnuts

Toppings:

• Honey
• Powdered sugar
• Jelly/jam
• Apple butter
• Peanut butter
• Peaches or Strawberries (chopped and sprinkled with sugar...let sit until juicy)

How to make a fruity topping

In a saucepan on medium heat, combine equal parts sugar and water. Bring to a boil and add fruit (apples, cranberries, blueberries, peaches, etc.).

In a separate bowl, dissolve a tablespoon of cornstarch in cold water. Add to saucepan and stir. Remove from heat.