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The very first recipe on the blog are these delicious, homemade, pantry pancakes. I call them a “pantry pancakes” because they’re made with ingredients that any cook/baker will have in their pantry!
So, let’s get started! These can be topped with anything of your choice. I love my pancakes topped with fresh fruit like bananas, strawberries and even adding in blueberries to the mix! Of course I can’t leave out the warm syrup right before digging in. Are you hungry yet?
Yield: 8-12 pancakes (depending on size)
- 1 1/2 Cups of Flour
- 1 Tbs. Baking Powder
- 1/2 tsp. Cinnamon (or to your liking)
- 1 Egg
- 1 1/4 Cups of Milk
- 1/4 tsp. Vanilla Extract
- 1 Tbs. Melted Butter
- Any additives (fruit, pecans, chocolate chips, etc.)
I like to use a griddle when cooking pancakes. I can cook several at one time which makes getting breakfast done a lot quicker when you have a hungry husband and a fussy toddler! So, for starters heat your griddle or pan so once the mix is ready, you can get to it.
Sift the dry ingredients in a bowl. In a separate bowl, mix the wet ingredients. You’ll want to slowly add the dry ingredients into the wet. I like to use a whisk to mix, it helps to smooth a lot of the clumps. Once mixed, if you want your mix thicker, add in extra flour until you’ve met your desired consistency.
I like to use oil on my pan, it makes the edges of the pancakes just a tad bit crispy. Of course butter works great. Melt the butter in the pan/on the griddle. Once melted, using a large spoon or a spouted bowl, pour until you have the desired size for your pancake.
The pancake will start to have small air bubbles on top as it cooks. Once the majority of the pancake batter is bubbled, it’s time to flip. Let it cook until each side is a beautiful, golden brown. Do this with each pancake.
Top with anything you desire! Fresh fruit, whipped cream, butter, walnuts and syrup.
I hope you enjoy!