So how many of you use boxed pancake mix? *raises hand*. Yes I've use boxed pancake mix because it's convienent and fast which is important since my boys LOVE pancakes. I've made them pancakes for breakfast, lunch and dinner so naturally I have run into that moment when they're begging for pancakes and I look in my cabinet and have been fresh out of pancake mix!
Well then it dawned on me that pancakes weren't always made from a box, I mean I'm sure the original pancakes weren't by Bisquick you know what I mean? So then I searched for a recipe on how to make my own pancakes from scratch. Pleasantly surprised I found out that it uses basic ingridients that I almost always have on hand and is just as easy to make as the box. Horray! No more begging kids, breakfast (or lunch or dinner) is on the table and I now can brag that I make my pancakes from scratch.
I can now be a pancake snob, excuse me as I turn up my nose...just kidding.
I still use the "add water" stuff when I'm in a jam, but more times than not I make my own because it really is that easy and the taste is awesome. There are so many different variations on pancake batter, for example some have buttermilk, this is a nice basic recipe that's great to have on hand, it yields about 8-10 medium sized pancakes.
So let me show you how to make them!
Start with one cup of all-purpose flour.
Add 2 tsp of baking powder.
Add 1/2 tsp of salt AND add 2 tablespoons of sugar (I forgot to take a photo of that step, sowwy)
Give this a whisk to combine and set aside.
Now for the wet ingredients, start with one cup of milk.
Add 2 tablespoons of vegetable oil.
Now this next addition is optional, I like to add a 1/4 tsp of butter flavor. This is completely optional, if you still want butter flavor instead of the 2 tablespoons of vegetable oil you can add 2 tablespoons of melted butter.
1 large egg.
Now whisk it all together.
Time for the wet ingredients and dry ingredients to be friends. Add the wet stuff slowly while whisking (I couldn't show you that because my other hand was holding the camera lol)
Now using a fork whisk to combine, but don't overmix some lumps are okay.
Like so, if its all incorporated and you have some lumps like these you're in good shape.
Now preheat a non-stick pan over medium low heat, really give it some time to get hot. I wanted to show you how the flame should be, I like to keep the flame at this level so that the pancakes don't get too dark.
Using a small scoop or measuring cup pour some batter into your pan to you desired size.
This is my workstation, I like to keep everything right on had at the stove.
Once you see all these happy little bubbles appear that means it's ready to flip.
Loosen aroud the edges to be sure with your spatula and if all is well, flip over! (Not you, the pancake of course).
And you should get pretty golden pancakes like this.
Repeat until you make your desired amount of pancakes. These pancakes are versitle so if you wanted you can add bluberries or bananas to the batter as well.
*tip: You can keep the pancakes you've already made by placing them in a 200 degree F oven while you make the rest. I also find stacking them on top of another as you make them keeps them warm.
Golden stack of goodness!
These pancakes are tender and moist...delicious!
Make yourself a side of bacon, or fruit or hash browns whatever you like! Move over Aunt Jemima, we got this. ;)
Basic Pancakes from Scratch
1 c all-purpose flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
1 c milk
2 tbsp vegetable oil or melted butter
1 large egg
¼ tsp butter flavoring (optional if not using melted butter)
First gather the dry ingredients, in a medium bowl combine flour, sugar, salt and baking powder and set aside. In another medium bowl whisk together the milk, egg, vegetable oil, and butter flavor (if using) or melted butter (if using).
Slowly add the wet ingredients to the dry ingredients. Combine together with a fork just until combined, some small lumps are okay.
Pre-heat a non-stick pan over medium low heat. Pour about 2 tablespoons of batter in the center of the pan. When the surface of pancake is full of small bubbles it is ready to flip, about 2 minutes. Using your spatula test the edges of the pancake if dry then flip over and cook on second side for another 30-seconds – 1 minute. Repeat until all batter is used or desired amount of pancakes are made. Serve with butter in syrup (if you choose) and enjoy!
Recipe adapted from marthastewart.com