Easy Pancakes From Scratch
I try to make pancakes from scratch once a week. It's enough for two sittings so that takes care of breakfast later in the week too.
It might sound vain but I like my pancakes better than the ones from any pancake house. They're light and full of flavor.
I add a half tablespoon more sugar than most recipes, but only because I like to eat them with little or no syrup.
The one thing I've changed recently is the way I combine the ingredients. I used to add the wet ingredients to the dry, but I've discovered that if you mix the dry to the wet, they come out lighter without any extra ingredients or beating.
We rarely keep whole milk in the house since we don't drink milk, but whole milk in the batter will make a richer tasting pancake than the dry milk I normally use.
If my goats are producing milk, I'll use their milk too. Another milk I've used on pancakes was oat milk, which was surprisingly good in this recipe.
Here is the basic recipe I use. I hope you'll try it and let me know how it works out for you.
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 1/2 tablespoons sugar OR use Stevia
2 cups milk
1/3 cup oil
Beat eggs, add milk, stir in oil in large bowl. Mix well. In a separate bowl combine flour, baking powder, salt, and sugar. Add dry ingredients to wet and beat until smooth.
Top with fruit, syrup, butter, or cajeta (caramel sauce) See recipe here to make your own.
What's your favorite breakfast?