Prep 10 mins
Cook 25 mins
I'm in love with homemade pancakes -- there's just something about them! We have a weekly tradition in our home, which started long before out children were born, and continues to this day. Every Sunday morning we make pancakes -- homemade pancakes from scratch! I've learned a couple of things about making pancake batter over the past few years. Here are a few tips: 1. If you want that nice golden look to your pancakes, use butter in the batter and add them to a hot griddle or skillet. 2. Whisk the dry ingredients together really well, then whisk in the egg, milk and butter "continuously." Have all the wet ingredients ready to go and then whisk and pour all in one swoop. 3. Make a double batch of pancakes, let them cool completely, then stack and place them into the freezer. They will still taste great once unthawed. Check out the recipe below for whole wheat pancakes that also allows you to get a serving of vegetables!
- 473.18 ml whole wheat flour
- 59.14 ml white sugar
- 59.14 ml brown sugar
- 14.79 ml baking powder
- 4.92 ml cinnamon
- 4.92 ml salt
- 1 egg
- 59.16 ml melted butter or 59.16 ml margarine
- 354.88-414.03 ml milk
- 1 small zucchini
- 2 small carrots
- In a mixing bowl, whisk together the whole wheat flour, white sugar, brown sugar, baking powder, cinnamon and salt.
- Prepare the wet ingredients and have them ready (crack the egg, melt the butter and measure the milk).
- Add the milk, butter and egg to the dry ingredients, one after another, whisking continuously.
- Pour the batter onto a hot griddle and cook on both sides (flip when holes appear in the sides of uncooked batter and continuously flip until golden brown).
- Serve warm with butter and maple syrup.
- Do you make pancakes from scratch? If so, what other tips do you have for making pancakes from scratch?