Recipe: Made-from-Scratch Pancakes
At one time, I was bound to the box - the boxed baking mixes, that is. One fateful winter's day, however, my husband requested buttery, syrupy pancakes for breakfast - but alas, there was no boxed
pancake mix in the pantry! Not about to brave the wintry weather outside, I decided to hunt for a reliable alternative using the ingredients I had on hand. I came across a recipe from 1980-something. It called for sugar, flour, milk, eggs, butter, salt, and baking powder...and I had those things! Many pancakes and a few tweaks later, these fluffy, not overwhelmingly sweet breakfast cakes are my family's go-to boxed mix alternative. The best part? Scratch pancakes don't take any longer to make than those from the box!
Made-from-Scratch Pancakes
Serves 2-3
Ingredients
1 cup flour
1 1/2 tbsp sugar
1/2 tsp pink Himalayan Salt
1 tbsp aluminum free baking powder
1 egg
2 tbsp butter
1 1/2 cups milk
Preparation
1. Combine the dry ingredients in a large mixing bowl.
2. Melt butter over low heat.
3. Add moist ingredients to the mixture and combine well. Allow the batter to rest for 10 minutes, permitting it to rise. This results in light, fluffy pancakes.
4. Preheat a skillet over medium heat. For medium sized cakes, use a 1/3 cup measure to pour batter into the skillet.
5. Allow the pancake to cook until it becomes bubbly and the bottom is a gold brown. Lift with a spatula, turn, and continue cooking.
6. Serve warm with butter, honey, maple syrup, fruit, bacon, link sausage...the choice is yours!
