Pancakes from Scratch

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.

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 whip 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.  Besides, it’s healthier for you to know what is in your food.

A very simple recipe for pancakes

Pour 1 cup milk into a bowl. Add 11/2 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.

Bake on a hot griddle.

Buttermilk pancakes or Sour milk

  • 11/4 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 bottom 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.

Preparedness Mom

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4 Responses to Pancakes from Scratch

  1. ke4sky says:

    In our house we like the sourdough pancake recipe which is on the King Arthur flour package, with real butter (of course!) and either honey, home-made fruit jam or real maple syrup! Yum!

  2. Pancakes are great SHTF food – they can be cooked quickly with minimum fuel.
    But, they can become boring if you just stick to using store-bought pancake mix.
    My favorite pancake (2 – 3 times per week) consists of: I/2 cup each whole wheat flour and corn meal, powdered milk, powdered egg, 1 Tbsp molasses, dash salt, 1 tsp baking powder. Add enough water to get the batter consistency you want and cook. Frequently I mix some of the following into the batter: sunflower seeds, peanuts, dehydrated cranberries, or raisins. Some times I use a mix of apple sauce and water instead of water only.
    The ones with applesauce are very fragile – but they are very tasty – especially when topped with butter and honey.

    Hangtown Frank

  3. Anonymous says:

    Hangtown Frank – I can’t wait to try your recipe!

    In the past I’ve stuffed pancakes with scrambled eggs and bacon or sausage, leftover veggies, anything in the frig. My housemate from SoCal calls them “gringo tacos”
    works for me!

  4. Lloyd Ross says:

    I’ve been making “from scratch” pancakes almost exclusively for years trying to be frugal and use my food storage. The following recipe works well for pancakes and waffles. (This is an original recipe by my MOM! I’ve literally been eating these for 36 years.)Whisk together: 1 1/2 cups milk (or water and 1/3 cup powdered milk) 2 eggs, and 1/4 cup vegetable oil. Add 1 3/4 cups all-purpose flour (1/2 whole wheat works, too), 1 Tbsp sugar, 1 Tbsp baking powder, and 1 tsp salt. Whisk all ingredients together and let sit for 5 minutes. Cook over hot griddle. This makes 10-12 6″ pancakes.

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