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.
Recipe: 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.)
- If preparing this as a mix, mark a quart-size ziptop bag with wet team ingredients and cooking instructions. Combine the dry team in bag and seal. Store in pantry until ready to use.
For freezing: Either prepare the recipe as a mix (dry ingredients only) and store in the freezer for longest shelf life OR bake and cool the pancakes. Bundle them in stacks of three to four, wrap with plastic wrap and store in a ziptop freezer bag in the freezer.
For more good eating and kitchen inspiration, check out Tasty Tuesday.