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.
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
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!