Homemade Pancakes

Homemade PancakesYou have probably heard me say on this site that I am an advocate of a warm breakfast, especially on the weekends. As my wife and I both work during the week, those weekday mornings are hard to tackle, but we try. The kids usually go for their default breakfast settings; waffles cut into dipping strips with syrup, and often times a piece of fruit, while the oldest goes for cinnamon and sugar toast with yogurt. Not bad.

I know I recall my childhood, and for the most part, during those weekdays, it was a couple bowls of either pre-sugared cereal such as Franken Berry, Count Chocula, or Boo Berry, or be it Frosted Mini Wheats, loaded with extra sugar. So with that said, I am happy for my children, and not to offend my parents and also letting them know that that sugar loaded cereal was delicious, that my kids are off to a good start in healthy eating. Wait. Did I say healthy eating? As the subject states ‘Pancakes’, I have yet to mention all of the fun stuff, you can put on them, of which is mostly sugar-related items such as chocolate, syrup, powdered sugar, and a variety of fruit.

As I tend to make breakfast during the weekend, I often make a batter of some sort as it is great to keep the kids quiet, and it allows them to participate in making breakfast. This past weekend we had a pancake feast.

Ingredients:

  • 1 1/4 cups of all purpose flour
  • 2 tsp double acting baking powder
  • 3/4 tsp of salt
  • 2 tbsp of sugar
  • 1 egg, lightly beaten
  • 1 1/3 cup of milk. (Shorten the amount to 1 cup if you want thicker pancakes)
  • 3 tbsp vegetable oil
  • Condiments (syrup, powdered sugar, chocolate chips, variety of berries)

To get started, add your flour, sugar, baking powder, and salt to a large bowl, and mix well. In another bowl, add your wet ingredients, including the egg, oil, and milk.

Combine the wet ingredients to the dry ingredients, and mix well to remove any lumps. This creates your batter.

My kids eating pancakes

Next, heat your skillet, and brush it lightly with some vegetable oil. Pour your batter (I used a one cup measuring cup) onto the hot skillet, and cook until it becomes bubbly on the top. With your spatula, or other flipping device, turn it over. You should have a nice golden brown. Cook for a couple of more minutes on the side, and plate. Stack them high, and get ready for your pancake party.

This recipe makes roughly 7 medium-sized pancakes.

Enjoy.



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