I’ve been working on a pancake recipe lately. I started out with a basic recipe and have since tweaked it to my preferences as well as ‘C’s so we both can enjoy them. We even had some chocolate chip pancakes for dessert last night, odd I know but so tasty. Sadly I don’t have any pictures of them but I am going to put the recipe up for everyone and when I make them again maybe I’ll edit the pictures in.
In a large bowl combine
1 Tbs sugar
1/2 tsp Baking Powder
1 3/4 Cups self rising flour (Yes, self rising powder)
In a second smaller bowl combine
2 Large Eggs
1 3/4 Cups Milk
3 Tbs Canola Oil or melted butter
1/2 tsp Vanillia
Stir the liquids together and then add them to the dry mix. Combine until mostly smooth. Add desired extras into the completed mix and bake on a stick free pan at Medium heat. This makes about 6 medium sized pancakes depending on your pan size.
The best thing about this recipe is it’s completely fridge friendly. You can make the batter before bed and pull it out of the fridge in the morning and use it immediately.
I’ve done this recipe with whole wheat flour and not self rising flour but to do so use the same measurement of flour and 2 tsp Baking Powder as well as adding 1 tsp Salt.
I really like this recipe and hope to try playing with it some more. In fact, I’m updating right now with pictures of chocolate pancakes with strawberries on top. I simply added 2 Tsp of real cocoa podwer and a 1/4 cup more milk. MMM!