Have you ever made pancakes from scratch? You are missing out by using the mix out of a box. Yes, I have used them too, but anything you get frozen or out of a box doesn’t taste as good. This cookbook has a whopping 72 pancake recipes, but I’m going to share my family’s favorite one.
My son-in-law makes his from scratch and my granddaughters are always looking forward to him cooking breakfast. But pancakes are not just for breakfast anymore. You can make great desserts too. Cover them with fruit, nuts, preserves or jams and enjoy with a little whipped cream for a low calorie dessert.
Remember you have to practice making your food from scratch, no stores, no freezers, and no refrigerators before the time comes to start using your food storage. When that time comes, it might be too late to learn how to use it. That type of cooking is an art form, in a way. Besides, it’s healthier for you to know what is in your food.
These simple recipes call for ingredients that are all shelf-stable and food storage friendly. If you happen to not have any fresh milk, use dry milk according to these instructions.
A very simple recipe for pancakes
Pour 1 cup milk into a bowl. Add 1 1/2 to 2 teaspoons of baking powder, 1 teaspoon salt, and 1 teaspoon sugar. Stir in enough flour to make it a little thicker than you want, then add 1 egg and another ¼ cup milk.
Pour about 1/4 cup of batter on a hot griddle or use an ice cream or cookie scoop for a smaller size pancake. The cookie scoop is an especially good tool for the job, since the spring action will press the batter out of the scoop each and every time.
Buttermilk, or Sour Milk Pancakes
This is another simple pancake recipe we enjoy. If you don’t have buttermilk handy, pour a tablespoon of lemon juice in a scant cup of milk (whole milk, 2% or even heavy cream works), and let the mixture sit for 10 minutes. It will thicken just a bit.
- 1 1/4 cups sifted flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 tablespoon sugar
- ½ teaspoon baking soda
- 1 egg
- 1 cup buttermilk or sour milk
- 2 tablespoons melted shortening, cooking oil or drippings
Measure all dry ingredients. Beat eggs, buttermilk and shortening together in a separate bowl. Add to dry ingredients all at once stirring only to moisten. Batter should be lumpy!
Drop on preheated griddle. When top of pancake is bubbly and the bottom is browned, turn over.
For thinner pancakes add more milk. For lighter ones, an egg white can be beaten until stiff and folded in last.
Options: add chocolate chips, fruit of choice, (blueberries are my favorite) Adding seeds or nuts to batter are also good.