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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