Pancakes – An Easy Pantry Staple
by Jessica on January 11, 2010
From tortillas to lefse to crêpes, flatbreads are popular in every culture. And for good reason. Not only are they quick to prepare and simple to eat, they are also very satisfying. This makes them winners for a family menu. Economical and easily made from scratch, they can also feed a crowd with very little work. Plus, they taste great!
In the United States, pancakes or flapjacks are the name of the game. For our family, they are a regular feature on our weekly menu. The kids refer to it as Pancake Saturday. They like to see how many they can devour in one sitting. One thing that
I love about them is that although they are so simple, I can vary the batter recipe as well as the toppings to suit my mood or whatever’s in the pantry.
And, I’ve been known to prepare them for a quick pickup dinner when my other plans don’t pan out. Talk about the perfect item to add to your
Eat-from-the-Pantry menu! Don’t forget to read my
Tips for Making Pancake Night a Success.
Basic Pancakes
3 1/3 cups milk
2 eggs
1/3 cup oil
3 cups flour
3 Tablespoons sugar or sucanat
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
melted butter
Combine all ingredients, except butter, in a large mixing bowl, whisking until smooth. There may be a few lumps, but that is fine. Heat large skillet or griddle until droplets of water sizzle when sprinkled onto cooking surface. Brush griddle with melted butter. Pour batter, about 1/3 cup at a time onto griddle. This should spread itself into a medium circle. Cook until bubbles form in batter and start to pop. Flip with a pancake turner. Brush the cooked tops of cakes with more melted butter. Cook a minute or two more. Stack on a plate until all are cooked. This should make about 24 pancakes. (Cool, wrap, and freeze any extras.)
For more good eating and kitchen inspiration, check out Tasty Tuesday.
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Do you store this mix in the pantry or freezer?
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I store it in the freezer for longer shelf life and to avoid bugs or rodents. Not that we have had them, but I don't wanna!
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Can you mix the wet and dry and then seal in a ziplock and freeze? Or do you suggest just freezing the dry and adding the wet when you make the pancakes?
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Jessica Reply:
July 8th, 2010 at 2:35 pm
I have never done that, so I don’t recommend it. I would just premeasure the dry. Add the wet when you bake them.
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Made these this morning and they were a huge hit!!
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Made some this morning…yummy! So easy! I don’t mind serving these since I know exactly what went in them, unlike the pre-mixes. Added some frozen b blueberries to the mix as well…delish!
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Just made these for brunch to rave reviews. Most of my pancake recipes require buttermilk, but these were just as good, if not better, with regular milk. Thanks!
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since I am vegan, do you suggest any substitute for egg? I have tried flaxseed and water thingy (for other pancake recipe) but my pancake does not puffed (not even bubble) up as much. Thanks.
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Jessica Reply:
September 24th, 2011 at 2:07 pm
That’s all I got. You could try Egg Replacer. It’s a powder in the baking aisle.
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Dina Reply:
September 29th, 2011 at 10:26 am
@Jessica, Thanks….but which store carry that? Target, walmart or sprouts? that are the only store I visit. It is hard to shop with two under 2!
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Jessica Reply:
September 29th, 2011 at 11:41 am
@Dina, don’t I know it. I have seen it at Henry’s, now called Sprouts.
You can also find egg-free pancake recipes online.
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Jessica, I’m really enjoying your blog–thanks for the good tips. I think similarly, but you have done this a lot longer and more thoroughly, so I’m getting lots of good ideas. Anyway, my favorite pancake recipe is found at the Hillbilly Housewife site, below. I use it almost exclusively, unless I have no bananas, which is hardly ever since I freeze them when they’re going soft. Thanks, Stacy
http://www.hillbillyhousewife.com/bananapancakes.htm
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Jessica Reply:
January 1st, 2012 at 8:20 pm
Thanks for the tip! I read HHW back in the get-out-of-debt days. Great ideas there.
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