It’s the weekend, time for pancakes! Don’t be a person who uses pancake mix for pancakes. I’m not judging you, but you should be ashamed, stop doing that. Pancakes are the easiest things to make from scratch with ingredients that you probably already have in your pantry. Well, maybe you’ll have to buy some flour and baking powder. Quick! Do it while I’m not looking!
Your Basic Pancake Recipe
1 cup Flour
1/2 tsp baking powder
1/2 tsp baking soda
1-3 Tbsp sugar (how much syrup do you like to slather on later?)
1 cup Milk
1 or 2 eggs (how eggy are you feeling today?)
1/4 cup oil or melted butter
I like to grab a big bowl and mix up my dry ingredients with a whisk. Then I take a 2 cup measuring cup and mix all my wet ingredients right in there. Just measure the milk first, then add the oil or butter, and lastly crack in the eggs and whisk ‘er up. If you’re going with melted butter, why not warm it right in the pan so you can start heating up that pan at the same time? You want it nice and hot for pancake time.
Just dump the wet ingredients on the dry ingredients and mix it around a bit. A pancake expert knows when to stop. Do not over-mix! The best pancakes happen when there are still some clumps of flour floating around in the batter, don’t ask me why.
Pour the batter into a hot pan or griddle in pancake-sized discs. If you are making blueberry, banana, or raspberry pancakes, gently pop the fruit on now – if you are using blueberries, obviously you must put them in a smiley face shape – Now wait a few minutes for bubbles to start to form on the batter and then flip. Taste the first pancake to see if you need to adjust for sugar or add some flour to thicken the batter a bit.
You’ve got PANCAKES!
This basic pancake recipe is easy to play around with, and since the flour to milk to egg ratio is 1:1:1, it’s easy to double and even triple. Why not experiment with different kinds of flour? You can also add tasty items like cooked grains or oats soaked in milk. Or how about mixing some ground flax seeds mixed with water to make a vegan egg, or using buttermilk instead of milk. The world is your pancake!
Fluffy Yogurt Pancakes
Now that you have your basic pancake recipe down you might want to try this more advanced ‘cake. Why? Because it’s tasty, and it involves some kind of pancake sorcery dreamt up by the Pioneer Woman’s mother in law for Edna Mae’s Sour Cream Pancakes, and slightly adjusted for this here recipe.
1 pkg stevia or 2 tablespoons sugar or other sweetener
7 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Cup Yogurt (plain or vanilla, but if using vanilla, cut down the sugar)
1/2 teaspoon vanilla
Fresh raspberries or bananas
1 – Heat your pan or griddle
2 – whisk together your flour and dry ingredients in a small bowl, in a second, larger bowl start with your yogurt, and then sprinkle the dry ingredients on top and mix them in to the yogurt until just mixed.
3 – In that same first small bowl, whisk together the eggs and vanilla. Now toss those eggs into the mix and whisk until just incorporated.
Now we pancake!
Add some oil or butter to your pan and then plop a small disc of batter in there. Don’t go too big, these expand more than you would expect.
Now wait. These take a bit longer than normal pancakes and they don’t give you the telltale bubbles to go by, so you have to get the feel for when to flip.
See how small that blob is? That’s what you want here.
Why not plop in a couple of fresh raspberries? There is nothing more delicious than raspberries cooked into your pancake, unless you ask my comedy husband, and then he would say that I’m crazy and bananas are better.
See how that leetle blob has magically become a regular-sized ‘cake? Now make sure you cook it well on the other side too. You might want to keep the finished pancakes warm in the oven while you cook here.
Speaking of finished pancakes!
Serve with butter, fried potatoes, some fruit, and bacon if you have to. Don’t forget the real Quebec maple syrup!