And I'm not talking about the dinner-plate-size variety you get at the 24-hour breakfast joint. I mean a good pancake made from your own kitchen, plate optional. The kind the kids eat while toddling around waiting on grown-ups. The kind that require warm pajamas and fuzzy slippers. And the kind that, should there be leftovers, hang around on the kitchen counter until someone needs the perfect afternoon snack.
We all need a good pancake recipe, even if it comes from a box. It's just a must-have in your cooking repertoire.
That's why I was so bummed when I thought pancakes were out for us because of Jasper's egg allergy. But after some searching online, I settled on an egg-free recipe that sounded good. We've made it a lazy, weekend morning standard, and it's good to know some things are just a given: the little guy loves his pancake.
If you crave a little variety, get creative. Most pancake recipes, even boxed varieties, handle a few extra ingredients well. Just make your recipe as direct and fold in ingredients. Try adding smashed banana and chopped walnuts. The one pictured here was made with applesauce, grated apple and cinnamon. You could also try adding a little maple syrup to the batter to sweeten. Or fold in canned pumpkin and cinnamon for a fun fall breakfast. And don't underestimate how a couple of chocolate chips or blueberries can transform this meal.
Here are my two standard pancake recipes, one of them being egg free. Make a weekend breakfast date with your family this weekend. It won't disappoint.
Egg-Free Pancakes
1 cup whole wheat flour
1/3 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon sugar
1 cup milk
1/3 cup carbonated water
1 tablespoon melted butter
1 small apple, peeled and grated
1/3 cup applesauce
Combine dry ingredients in a medium bowl and set aside. Combine wet ingredients, save the grated apple and applesauce, in another bowl. Pour wet ingredient mixture into dry. Stir to combine. Fold in applesauce and grated apple. Using a ladle, pour batter onto medium-hot griddle and cook until first side is lightly browned, flip and cook second side. Keep pancakes warm in a low oven until ready to serve.
Pancakes
Better Homes & Gardens' New Cook Book
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil
In a medium mixing bowl, stir together flour, sugar, baking powder and salt. make a well in the center of the dry mixture; set aside.
In another medium mixing bowl combine the egg, milk and cooking oil. Add egg mixture at once to dry mixture. Stir just till moistened (batter should be lumpy).
For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium for about two minutes on each side until pancakes are golden brown, turning to second sides when pancakes have a bubbly surface and edges are slightly dry.
6 comments:
One of my favorite ways to spruce up pancakes is with pear and a bit of fresh ginger. nummm.
That sounds delicious, Bonnie!
Pancakes are huge comfort food to me. My family has always made buttermilk pancakes. I remember my grandmother in the kitchen with a crank mixer every Sunday. MMMmmmm! I made them for dinner tonight.
Love pancakes for dinner!
So here is my confession: I am not a huge fan of pancakes, if you can believe it. But my family is. I will try the applesauce, egg-free recipe as additives always help my pancake experience. I must say I always do enjoy a few bananas mushed in my standard recipe. And I have to say that I actually LOVE a pancake if it is a cornmeal one. The easiest cornmeal pancake is made via Jiffy. It is my last-minute standby around the house and I love throwing in raspberries if they are in season. Of course, you can make good cornmeal pancakes without Jiffy, too, which is why there is a big bag of cornmeal in my cupboard at all times.
Keep up the inspiring blog, Amy.
I love Jiffy corn pancakes, too!
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