Thursday, January 19, 2012


Reality check!  I assumed (and you know what that means) that everyone made pancakes from a box of Aunt Jemima mix like me, however I have received 2 make-from-scratch pancake recipes within the past week.  Readers participated in a Pancake Poll and voted for their preferred way to make pancakes - the results are below:

·        Morning person – I make mine from scratch. 17%
·        What they don’t know… - I make mine from a box mix.  64%
·        The 7-11 Type – I like the convenience of pancakes from the freezer. 0%
·        Diners – I prefer that someone makes and serves them to me. 14%
·        Bah-humbug – I don’t eat pancakes. 3%

Linda's (left) - Susan's (right)
There is no doubt that my oldest kid’s favorite day at the cafeteria is “breakfast for lunch.”  Linda W. serves pancakes for dinner too. Her theory is that the eggs and milk in the batter make it healthy.  Sounds logical to me!  Susan B. (see sea bass recipe) also shared her pancake recipe.  Her kids prefer this recipe so much that she takes it with them on trips (I can imagine her packing list: toothbrush, underwear, pancake recipe…)! 

Break out of the box – try one of these recipes this weekend.

Linda W.’s recipe:
  1. 1 1/2 cups all-purpose flour
  2. 3 1/2 teaspoons baking powder
  3. 1 teaspoon salt
  4. 1 tablespoon white sugar
  5. 1 1/4 cups milk
  6. 1 egg
  7. 3 tablespoons butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Susan B.’s recipe
  1. 1 1/2 cup All-purpose flour
  2. 3Tbsp sugar
  3. 1 1/2 tsp baking powder
  4. 1/2 tsp salt
  5. 1 1/4c milk
  6. 2 large eggs
  7. 1/2tsp vanilla
  8. 3Tbsp butter, melted
Combine dry ingredients. Blend in milk, eggs and vanilla. Once combined add melted butter. Let stand 10min (while griddle heats up)

Cook on griddle heated to 350 degrees. Cook until bubbles begin to pop, then flip and cook another 2-3min.


Amy said...

I do like the Batter Blaster option, too. They are good for busy mornings and for camping trips. You get them at the grocery store usually right by the eggs.

Krista said...

Breakfast isn't just a morning meal in our home. My boys love breakfast food for dinner! I make a recipe almost identical to Susan's. Usually side-dish with scrambled eggs with cheese (more calcium) and veggies (if my third son isn't eating). Add fruit, yogurt, peanut butter on the pancakes (protein!) and everybody is happy!!!