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Pancakes From Scratch

May 6, 2013 By Food Retro

Never buy boxed pancake mix again! You probably already have all 7 ingredients you need to make thick, fluffy pancakes from scratch.Behold: my son’s favorite breakfast. Ever. He would eat pancakes every day if I let him.

Pancakes take 7 ingredients, almost all of which you probably already have in your cupboard. When you make them from scratch, you can spice them up exactly as you like! Toss in a little cinnamon, or throw in fruit like blueberries and bananas. Substitute the sugar for a tablespoon of honey. Or add some chocolate chips for a sweet treat you don’t have to go to IHOP to get.

They take all of 5 minutes to prep, and they’re as fluffy as Aunt Jemimah could possibly want. In fact, they’re usually thicker and fluffier than the ones you can get from a box. So why buy the boxed mix at all? It’s cheaper, faster, and just as easy.

No preservatives or strange chemicals in these babies, and no stale pancakes! 

Pancakes From Scratch
2014-07-18 15:18:31
The fluffiest pancakes you'll never see coming out of a box!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 cup all purpose flour
  2. 1 tbsp sugar
  3. 2 tsp baking powder
  4. 1/4 tsp salt
  5. 3/4 cup milk
  6. 1 tbsp light oil
  7. 1 egg
Instructions
  1. Mix the dry goods in a medium sized bowl. Beat the egg and milk in a small bowl; stir in the light oil. Gradually add the liquid to the flour mixture, stirring until almost smooth.
  2. Heat a skillet or griddle at medium until water droplets sprinkled on sizzle off. Drop batter by 1/4 cup increments onto skillet; flip when bubbles appear at edges and bottoms are lightly browned. Remove when other side is also browned. Serve with your favorite syrup.
Notes
  1. This recipe serves 2-3 people. If you have big eaters, double the recipe for approximately 8-9 large pancakes.
  2. Want to "mix it up" a little? Fold 1/2 of a cup of fresh blueberries in at the end, or add 1/2 tsp of vanilla extract to the milk mixture. This recipe also lends itself very well to dairy-free. Just substitute alternative milk and melted vegan margarine or oil in the same measurements.
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Protip: If you find your pancakes aren’t fluffy, consider replacing your baking powder.

Bon appetit!

 —

Moar Pancake Stuff:

Blueberry Maple Syrup & Cute Pancake Appetizer Brunch Idea

Filed Under: Bread, Homemade Pantry, Kitchen Chemistry, Meals Tagged With: dairy free, Kitchen Chemistry, nut free, peanut free, soy free, vegetarian

About Food Retro

Baker of deliciousness. Suburban Gardener. Neophyte Urban Homesteader. Mom.

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Comments

  1. Sarah Robinson says

    July 14, 2014 at 10:19 am

    Soooooo making these. One day. When I learn how to cool.

    xo

  2. Chris g says

    July 20, 2014 at 8:59 pm

    Great share. How long do you beat the egg and milk?

    • Food Retro says

      July 21, 2014 at 8:05 am

      Hi Chris! Not long. Basically you just want to scramble the egg well before adding it to the batter. You don’t even have to combine it with the milk, really, but it makes it easier to combine everything evenly. Sometimes when I get really lazy about creating more dishes, I add the milk to the flour, stir a little bit, and then add the egg, but it takes a little more stirring then to make sure I have the egg well incorporated. 😉 It’s pretty forgiving, as long as you don’t mix up your baking powder and baking soda, as I once did (oops).

Trackbacks

  1. The Perfect Fall Breakfast: Warm Pumpkin Porridge - Life In Pleasantville says:
    September 12, 2014 at 11:01 am

    […] possible for mere mortals, well then come visit me and I can teach you how to make both amazing pancakes and your own pumpkin […]

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