Fluffy Puffy Pancakes

Having a big family is no easy task, and our mornings can be very busy. Like many of you, our breakfasts usually consist of something prepackaged and ready to eat. On Sundays, though, I like to serve up a big breakfast to make up for all those granola bars and Pop Tarts. One of my favorite things to make are my fluffy puffy pancakes! Be sure to make extras, because these sweet breakfast treats fit perfectly in your toaster and add some variety to your busy morning routine**.

2 c Flour

4 tsp Baking powder

3 tbsp Sugar

1 1/2 c Milk

2 Eggs - beaten

1/4 c Butter - melted

2 tsp Vanilla

Cooking spray such as Pam

In a bowl add all the dry ingredients and whisk to sift the ingredients into a fine powdery mix.

In a separate bowl add the cooled melted butter, making sure the butter is cooled is important because if the butter is too hot it will cook your eggs. Add beaten eggs, milk, and vanilla. Whisk until well blended*.

Next, make a well in the dry ingredients (a well is a little dip/hole so all the wet ingredients go to the center of the bowl) and add the egg mixture. Use a wooden spoon to stir. DO NOT OVER STIR! You want a wet lumpy batter. If you over mix your pancake batter, you will have a rubbery textured pancake, and no one wants that.

Finally, get a hot griddle and coat with cooking spray. Use a 1/4 measuring cup to dish out the batter onto the griddle. When your batter starts showing pinhole sized air bubbles, it's time to flip. Once the pancake has a nice crisp outside and a fluffy inside, they are ready to be smothered in butter and your favorite brand of syrup.

*Feel free to add chocolate chips, blueberries, dried cranberries, bananas, or sprinkles into your batter...be as creative as you want!

**Have extra? Freeze the pancakes in a plastic Ziplock bag. Then, in the morning pop them in the toaster on the "frozen" setting for a grab and go breakfast!