Tag: pancakes

  • Easy Fluffy White Lily Pancakes Recipe (Kid approved)

    Easy Fluffy White Lily Pancakes Recipe (Kid approved)

    There’s nothing like waking up to the smell of pancakes sizzling on the stovetop. Around here, pancakes aren’t just breakfast—they’re comfort food, weekend traditions, and a little taste of home. When you use White Lily flour, you’re guaranteed pancakes that are soft, fluffy, and tender. This recipe is simple, quick, and made with ingredients you probably already have in your kitchen.

    I grew up learning that the secret to the perfect pancake is the flour, and White Lily never disappoints. These pancakes cook up golden brown with buttery crisp edges and a pillowy center. Pair them with warm syrup, fresh berries, or a pat of butter melting on top, and you’ve got the perfect start to your morning.

    Ingredients

    • 1 ½ cups White Lily all-purpose flour
    • 1 large egg
    • 1 tsp vanilla extract
    • 2 tbsp sugar
    • 1 ¼ cups milk
    • 3 tbsp melted butter (plus extra for serving)
    • Crisco + butter (for frying)

    Instructions

    1. Mix the batter: In a large bowl, whisk together the flour and sugar. In a separate bowl, beat the egg with the milk, vanilla, and melted butter. Slowly pour the wet ingredients into the dry, mixing until just combined. (Don’t overmix—your pancakes will stay fluffy this way.)
    2. Heat the skillet: Add a little Crisco and a small pat of butter to your skillet or griddle. Heat over medium until the butter is melted and bubbling. This blend gives the pancakes a beautiful golden color and crispy edges.
    3. Cook the pancakes: Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, then flip and cook the other side until golden brown.
    4. Serve: Stack your pancakes high, drizzle with warm syrup, or add your favorite toppings like fresh fruit, whipped cream, or a dusting of powdered sugar.

    Tips for the Best White Lily Pancakes

    • Don’t press down on the pancakes while cooking—let them rise naturally.
    • Use whole milk for richer flavor, but you can swap for 2% or even buttermilk for a tangy twist.
    • Keep cooked pancakes warm in a 200°F oven until ready to serve.

    Why White Lily Flour Makes a Difference

    White Lily flour is milled from soft winter wheat, which has a lower protein content than most flours. That means it produces lighter, fluffier baked goods—perfect for pancakes, biscuits, and cakes. It’s the not-so-secret ingredient Southern kitchens have trusted for generations.

    ✨ Pin this recipe to your breakfast board so you can always find it when Saturday morning pancake cravings hit!

  • Easy Strawberry Pancakes Recipe: The Perfect Start to Your Day!

    Easy Strawberry Pancakes Recipe: The Perfect Start to Your Day!

    When it comes to breakfast, there’s something undeniably comforting about pancakes. Add strawberries to the mix, and you’ve got a sweet, tangy treat that’s perfect for a weekend morning. Using simple ingredients, this strawberry pancake recipe is both easy to follow and absolutely delicious. Whether you’re using fresh or frozen strawberries, the result is a fluffy, fruity pancake that’ll have everyone asking for seconds.

    Ingredients:

    • 1/2 cup self-rising flour
    • 1 tablespoon avocado oil (or your preferred oil)
    • 1 tablespoon melted butter
    • 1/4 cup milk (use 2 tablespoons if using frozen strawberries; adjust for consistency)
    • 1 egg
    • 1/4 cup sugar
    • 1 teaspoon vanilla extract
    • 5 whole strawberries (fresh or frozen; thaw if frozen)
    • Extra strawberries for garnish

    Step-by-Step Instructions:

    1. Prepare the Strawberries
      If using frozen strawberries, thaw them in the microwave until soft and juicy. Mash the strawberries with a fork or chop them into small pieces, reserving a few slices for garnish. If using fresh strawberries, dice them into small chunks.
    2. Mix the Wet Ingredients
      In a medium bowl, whisk together the egg, sugar, vanilla extract, avocado oil, and melted butter until smooth. Stir in the mashed or chopped strawberries.
    3. Add the Dry Ingredients
      Gradually mix the self-rising flour into the wet mixture, stirring until just combined. Be careful not to overmix to keep the batter light and fluffy.
    4. Adjust the Consistency
      Slowly add milk (or reduced milk if using frozen strawberries) until the batter reaches a pourable yet thick consistency. If the batter feels too thick, add a bit more milk, one teaspoon at a time.
    5. Cook the Pancakes
      Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil.Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
    6. Serve and Enjoy
      Stack the pancakes on a plate and garnish with the reserved strawberry slices. For an extra touch, drizzle with maple syrup, powdered sugar, or a dollop of whipped cream.

    Tips for the Best Strawberry Pancakes:

    • Use ripe strawberries: Whether fresh or frozen, make sure your strawberries are sweet and flavorful for the best results.
    • Don’t overmix: Overmixing the batter can make the pancakes dense instead of fluffy.
    • Adjust sweetness: If you prefer a less sweet pancake, reduce the sugar to 2 tablespoons.
    • Add-ins: For an extra twist, toss in some mini chocolate chips or a sprinkle of cinnamon.

    There you have it — a quick and easy recipe for strawberry pancakes that’s sure to brighten your morning. Pair these pancakes with your favorite coffee or tea, and enjoy the delightful combination of fluffy batter and juicy strawberries. Happy cooking!

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