I love homemade pancakes. I don’t make them often but when I do, my family gathers around the stove to tell me how much I’m adored….
Making pancakes from scratch is really the only way to go. My father-in-law makes great pancakes straight from a good old Aunt Jemima mix and it has been difficult to find a recipe that beats them. Even when I use the same box mix, they don’t taste as good. He’s the box–mix- pancake- master.
In my pancake making trials and tribulations, I have come to find that there are several things to consider when making them:
- Unless you are going to my father-in laws house for pancakes, do not use a mix. I repeat, do not use a mix. It doesn’t save you any time, it costs more money and more often then not, there are additional preservatives included that you really don’t need.
- They are your pancakes and you can add whatever you like to them: chocolate chips (my favorite), strawberries, peaches, sprinkles…really anything… so get creative!
- Do not use fake maple syrup. Seriously, the high fructose corn syrup in it really isn’t good for you and a fantastic pancake deserves the real thing! When I say the real thing, I mean maple syrup from a tree. The real stuff is actually pretty good for you too. There are generally 3 grades of maple syrup: Grade A is the first run – mild in taste but sweet and with fewer minerals than the other grades. Grade B is the second run with more minerals plus more maple taste. Grade C is the third run with even more minerals and an even stronger taste of maple. Maple syrup has a large variety of minerals and vitamins and Grade B Organic is my favorite because I love its strong flavor and higher nutrition content. Of course, Organic is how I like my maple syrup, but that’s another story.
- Serve your pancakes immediately! Yes, hurry them to the table as they come off of the griddle… you want them to be hot, fluffy, sweet, salty and even a little crunchy. Delaying the eating process is simply no good and can result in soggy pancakes.
Now that I’ve babbled on and on about pancakes, let me share this fantastic recipe with you:
Oh! And one more thing: I never said these were figure friendly or Mealdiva approved, they are just really yummy (and whole-wheat):
The Only Pancake Mix You’ll Ever Need
- 1 stick of salted butter
- 1-cup milk
- 2 eggs
- 1 tbs. olive oil
- 1-cup whole-wheat flour
- 4 tsp. baking powder
- 4 tsp. sugar in the raw (or you can use white sugar)
- 1 tsp. salt
- Melt the stick of butter.
- In a medium bowl, combine the wet ingredients.
- In another small bowl, combine the dry ingredients.
- Add the dry ingredients to the wet ingredients and stir to combine.
- If you like thinner pancakes, fee free to add a little extra milk or water.
- Melt butter or spray pan/skillet with PAM.
- Using a ¼ sized measuring cup, pour batter onto hot pan, the size is completely up to you.
- Bubbles will appear, grow bigger and start to pop on the top of the pancake and that’s when it’s time to flip.
- Let pancakes cook after flipping for a minute and then RUSH THEM TO THE TABLE. Enjoy!