These simple pancakes, made from scratch, are the tastiest pancakes I’ve ever made. This is the last pancake recipe you’ll need.

 

I used to think of pancakes as just a vehicle for syrup.  Until I tried this recipe.  No kidding, every time I make them, my husband pauses while he’s eating and says, “These pancakes are really good.”  

It makes me giggle now, because he says it every-single-time.

And they are!  Unlike a lot of pancake recipes I’ve made, these are actually tasty all on their own.  (Not that I skip the syrup, mind you.  I haven’t lost my mind.)

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People have opinions about scones.

Should they be dense, like a compact, sweeter version of a biscuit?  Tall and cakey?  Buttery and shortbread-like?  Round?  Triangular?  Free-form?

Regardless of how one describes their perfect scone, one thing is agreed upon:  scones must be enjoyed fresh from the oven.  Scones are notorious for going stale, becoming heavy and doughy.  Gone is the crisp, buttery exterior…the tender crumb.

We don’t have to stand for that!  We can have perfect scones whenever we want!

These scones are equally delicious baked immediately, or flash-frozen to be individually baked up for a warm, fresh treat anytime.

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Everybody thinks their banana bread recipe is the best.  I’m not here to start any fights, but…

Let me give you my testimony.  I’d been making banana bread since I was in elementary school.  It was good, don’t get me wrong.  (Mom, grandma’s recipe is fine…please don’t disown me).  I’ve even made variations over the years and tried other recipes just to see, but always went back to my old standard.  Until, that is, I tried this one several years ago.

Oh my!

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