Homemade Pancake Recipe

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With everyone’s eyes on their wallet these days, there is nothing like using your own homemade pancake recipe for everything from a quick breakfast to a great late night snack. So pull up a chair to the kitchen table and let us have a short, delightful lesson in the art of the pancake.

About the Pancake

First, like the story of Cinderella, every culture has its own unique recipe for the basic homemade pancake. From the French crepe to the humble potato latke, the pancake recipe is a staple dish in countries around the world . While American’s enjoy theirs sweet as primarily a breakfast and dessert food, some cultures use the pancake as a base to fill with ground meat and vegetables and spices. From the tables of immigrants from different countries who make up our culture in the U.S., there are enough pancake recipes and variations thereof to keep any cook happy for a very long time

The Basics

Using pancake mix from your own homemade pancake recipe is not rocket science, just infinitely satisfying. You have been ready to make pancakes since you were in grade school and first played with flour and water. You can probably walk across your kitchen to the pantry right now and find the following ingredients:

All purpose flour
Sugar
Baking powder
Baking soda
Salt

This homemade pancake recipe is easy to change, both in the making and on the result. You can substitute whole grain flour, and use a sugar and salt substitute. For the purposes of this article, we will stick to the above ingredients.

The Mix

To give credit where credit is due Country Living has the perfect proportions for this mix. If you ever lose it, you can find it on their website in the recipe section.

3 ½ cups of flour
1/4 cup of sugar
4 teaspoons of baking powder
2 teaspoons of baking soda
1 teaspoon of salt

Mix the dry ingredients and store in a clean can with an airtight lid. As per the instructions, this mix can be stored for up to three months and makes six good size pancakes. My recommendation is to make up two to four canisters so you always have some on hand or even to give as gifts.

Using the Mix

Take the canister. Put one cup of the dry mix from the canister into a mixing bowl, then beat together and add the following ingredients:

1 egg
1 Tablespoon melted butter
1/2 cup buttermilk (You can make your own buttermilk by adding a teaspoon of lemon juice or white vinegar to a cup of whole milk and letting it stand for five minutes)
1/2 cup milk
¼ teaspoon of vanilla

Preheat your griddle or skillet on high heat, brush the surface with butter, oil, or cooking spray and pour out about 1/3 to ½ cup for each pancake. Let cook on one side for approximately five minutes (watch the surface bubbles), and then turn over and cook approximately two to three minutes on the other side.

Icing on the Cake – The Pancake That Is

You can take this recipe and add different flavorings such as almond, banana, and mint. You can toss in chocolate chips, or fresh blueberries, or mashed banana. You can top your pancakes with an old favorite like maple syrup, or try honey, or cinnamon and sugar. You can top it with fruit spreads, low calorie flavor syrup, and nuts from walnuts to almonds. A little sugar free syrup and a medley of fruit make a pancake a nutritious and healthy meal for anyone looking to watch their weight. You can even try using spinach and cream cheese on your pancake and rolling it to make a wrap.

The good news is the pancake is filling as well as fast to make. It does not take too many of them, nor do they have to be the size of dinner plates for your stomach to send you the ‘I am full – thanks’ signal. With this mix on hand, you will always be ready to take a bow as Chef du Jour and reigning royal member of the kitchen!

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