I try to make pancakes from scratch once a week. It’s enough for two sittings so that takes care of breakfast later in the week too.
It might sound vain but I like my pancakes better than the ones from any pancake house. They’re light and full of flavor.
I add a half tablespoon more sugar than most recipes, but only because I like to eat them with little or no syrup.
The one thing I’ve changed recently is the way I combine the ingredients. I used to add the wet ingredients to the dry, but I’ve discovered that if you mix the dry to the wet, they come out lighter without any extra ingredients or beating.
We rarely keep whole milk in the house since we don’t drink milk, but whole milk in the batter will make a better tasting pancake than the dry milk I normally use. Recently, our local Aldi put milk at a giveaway price. I saw people carting off 8-10 gallons in each buggy. We picked up one gallon since we needed it for a recipe that day, but we froze the rest in 1/2 cup increments.
Here is the recipe I use. I hope you’ll try it and let me know how it works out for you.
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 1/2 tablespoons sugar
2 cups milk
1/3 cup oil
Beat eggs, add milk, stir in oil in large bowl. Mix well. In a separate bowl combine flour, baking powder, salt, and sugar. Add dry ingredients to wet and beat until smooth.
What’s your favorite breakfast?