Pancakes



Easy Homemade Pancakes

In my home I try to avoid premixes and pre packaged foods so I learn to make things from scratch.  That way I know I am giving my family the best without adding extra preservatives and artifical additives that may not be healthy for us in the long run.  Too much of the food sold prepackaged is filled with extra additives that we do not need. It is hardly any more trouble to mix up this quick little batch as would be from a pre-mixed, pre-packaged box.  This recipe makes 6 - 8 pancakes depending on the size of your pancake.

 

 
Homemade Pancakes
 

 

Pancake Recipe

Preheat the griddle or fry pan with a small amount of oil. Batter will not stick if pan is pre-heated. I use a pastry brush to apply a thin layer of olive oil on the griddle. I do not use any cooking sprays anymore after I have learned that they are not healthy for you.

Health Tip: To learn more about why cooking sprays are bad for you read more here

 

Dry Ingredients

Combine the following ingredients in a small to medium size bowl. You could sift the dry ingredients together through a sifter for quick and thorough mixing of the dry ingredients.

  • 1 1/4 Cup Flour
  • 1 Tablesponn Baking Powder
  • 1 Tablespoon Sugar
  • 1/2 Teaspoon Salt
  • 1 teaspoon cinnamon (Optional)
  • 1 teaspoon Cream of Tartar (optional but helps them to be lighter)

Wet Ingredients

In a smaller separate bowl mix the wet ingredients. To learn why we mix the dry and wet ingredients separately read more here.

  • 1 beaten Egg
  • 1 1/4 Cup milk for thinner pancakes 1 Cup if you like yours thicker
  • 2 Tablespoons Olive Oil (You can use vegetable oil but I prefer Olive Oil for a healthier option)

 

Combine the wet mix with the dry just until moistened. Do not over mix the dough or you will activate the gluten.  Bake on a hot griddle or hot fying pan. When the top side is filled with airbubbles it is time to flip the pancake to brown the other side. Serve hot with REAL maple syrup.

 

Optional Varieties

to suit your preferences

  • Sprinkle blueberries on the uncooked side of the pancake after the underside is nicely browned, then turn over the cakes.
  • For a buttermilk pancake substitute  buttermilk of sour milk for the sweet milk and reduce baking powder to 2 teaspoons.

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