Homemade Pancakes with an Extra Tip

pancakes

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.

Homemade Pancakes

2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 1/2 tablespoons sugar
2 eggs
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?

 


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23 Comments

  1. Pancakes I can take or leave though I end up cooking them on Shrove Tuesday. Breakfast for me is late -ten o’clock (up at 6.15) and usually consists of a salad sandwich with extra virgin olive oil.

    Suggest trying Heinz baked beans on toast soaked in virgin olive oil instead of butter. And serve with copious pepper. That’s my winter feast 🙂

    • Mike: Hard for me to think of winter since it’s been so warm lately.

      Left to me, I’d probably enjoy your ‘brunch’ to breakfast. I’m not much of a breakfast person, but Greg loves breakfast so I make the effort for him.

  2. That does look like a good recipe! I haven’t had pancakes in years and never made them from scratch 🙂

    I like the idea of freezing the milk in 1/2 cup increments. We rarely drink it here, will occasionally use it for a recipe and then I’ll buy the smallest container and try to use it then over the week either in coffee or other recipes.

    betty

    • Betty: That’s what happened to us. I only needed a small amount but all they had were very expensive quarts. We went to Aldi and they had the gallon size for half the price of the quart at the other store.

      We bought it. Knowing we couldn’t finish it in a week. Freezing it was the perfect solution. If I remember correctly, the experts say to use it up within six months, which won’t be a problem.

  3. I like anything you can put syrup on. We have pancakes every Sunday and yes, they’re homemade. I wouldn’t bother if they came out of a box. I make a flour mix of various whole grain flours and ground seeds. I turn some of that into a pancake mix by adding baking soda, salt, and lots of cinnamon. I keep it in a big container in the cupboard. When we want pancakes, we just measure out a cup and add an egg, a little oil, and buttermilk. Compared to an industrial mix, these pancakes are heaven.

    • Marlene: Whenever I tried cooking with flours (other than white) the end result was always too heavy in density and taste. But I love to add fresh fruit to my mixes. Blueberries and strawberries are flavor pops in your mouth.

      • One thing we do that helps with the heaviness is separate the egg and beat the egg whites. We have our routine on Sunday mornings, and my job is to beat the whites while Himself is mixing the rest. He folds in the egg whites at the end. It does fluff things up, but I realize it’s extra work.

        In the winter we also add pumpkin or squash to the mix, which also lightens the batter. In the summer we add blueberries.

  4. My favorite breakfast? French toast. Made with white bread. I like mine the best. Restaurants just never get it right for some reason, so I don’t bother ordering it out anymore.

    As for adding dry ingredients to wet… I usually do that. Get less lumps that way. 🙂

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