The other weekend my daughter had a sleepover, and I needed to redeem myself with breakfast, since the dinner I’d served the night before was…well…absolutely horrible. It was leftover Chinese food. Unthinkable, right? So, the kids asked for pancakes, and I said yes before I realized I was out of my usual organic mix. And parents were coming to pick their kids up in about 25 minutes. Crap!
I pulled out The Joy of Cooking and made pancakes from scratch, and it reminded me just how easy they really are…no mix necessary! I have since adapted the recipe slightly (I prefer even numbers) and so, here it is. The whole thing, from beginning to end (end being in the tummy), takes about 30 minutes or less.
Pancakes from Scratch
- 2 cups organic flour (can be whole wheat, white whole wheat, or white)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 Tablespoons sugar
- 3 eggs
- 1¾ cups milk
- Butter for cooking
1. Throw everything into a bowl, and whisk!
2. Melt butter in a giant cast-iron skillet, or wherever you cook your pancakes.
3. Use a ladle to drop in some pancake batter, and cook, turning over when the pancake is bubbly and golden.
5. Serve with REAL organic maple syrup!
Yum. Pancakes go very well with bacon. This recipe serves four fully, and six if bacon is involved. I also love to occasionally have pancakes with jam for afternoon tea! It brings back memories from a sailboat excursion in the British Virgin Islands a very long time ago. Sigh!