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.