Made-From-Scratch Pancakes

Leora_Copeland Breakfast, Recipe Leave a Comment

Made-From-Scratch Pancakes: What I've Learned So Far

This vegetarian recipe for made-from-scratch pancakes is easier than you think. I won't lie, it's not as easy as adding water or milk to a pancake mix, but you'll be in complete control of all your ingredients and that's a good feeling. Once you've made these a few times, you'll realize they're almost as quick and easy as a mix. There was a time I made these every Sunday morning - the recipe was so simple I had it memorized and it took me no time at all to put fresh, hot pancakes on the table.
Ingredient for made-from-scratch pancakes
You can use milk or egg substitutes in this recipe (I used soy milk), but keep in mind it will changes the appearance, texture and taste. Not necessarily in a bad way - but it's just good to know before you get started. This was the first time I used soy milk to make mine, and they just didn't brown on the griddle the way they used to - but they still cooked through and tasted fine!
The importance of the quality of your ingredients to the finished product cannot be overstated. The first time I made pancakes from scratch using fresh eggs and milk from a local dairy, I couldn't believe how good they were! Thick, fluffy, full of flavor and delicious. I also loved the fact that I knew every ingredient that went into them was organic and there were no chemicals or preservatives. Add some pure, organic maple syrup and you're in for an amazing treat. Just be warned - you may never enjoy restaurant pancakes the same way again!

Whipping Up Your Made-From-Scratch Pancakes

You'll Need:

• 1 1/4 C flour

• 2 Tbsp granulated sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 1 egg, lightly beaten

• 1 Tbsp cooking oil

• 1 C milk

You can use milk or egg substitute, but it will affect the appearance, texture and taste.

Do This:

1. Mix together the flour, sugar, baking powder and salt in a large bowl.

2. In another bowl, mix together the egg, oil and milk.

3. Add the wet ingredient to the dry ingredients all at once.

4. Mix until you've got a nice batter - it's fine if there's a few lumps.

5. Pour the batter onto the griddle - about 1/4 C for each pancake (use 1/2 C if you want larger pancakes).

6. Cook until the top is bubbly and the edges look slightly dry. Flip and cook until done in the middle.

Made-From-Scratch Pancakes Recipe Notes

• Unless you're vegan or lactose intolerant, I recommend making this using regular milk the first time. Then you can experiment.

• You can try mixing different things into the batter, for example pecans, chocolate chips, chia seeds, etc..

• Try topping your pancakes with peanut or almond butter - for a real treat use a dab of syrup too!

Made-from-scratch pancakes

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