Frugal Family Recipes From BetterBudgeting: Easy Homemade Pancakes
Our recipe uses regular milk and tastes just as good as 'buttermilk' pancakes. Add cinnamon, vanilla, or fresh fruit for variations. I've been making these pancakes for about 30 years. Our pancakes are so light and fluffy, they're even good without butter or syrup. You can also dust finished pancakes with powdered sugar instead of butter and syrup, or add 1 T. cocoa powder to the batter for chocolate pancakes--with or without chocolate chips.
Our recipe makes about 6 large (5-inch) pancakes. For our family of six I usually double the recipe for 12 pancakes. 1 - 2 T. baking powder (Note: we have always used 2 Tablespoons of baking powder but if you are sensitive to the taste of baking powder it is perfectly fine to use less in this recipe. The pancakes will turn out a bit different - thinner - but I have no doubt they will still be delicious! Heat non-stick griddle to 350. Stir together wet and dry ingredients, just until combined. Batter will be a bit lumpy. Pour batter onto griddle (or lightly greased skillet) in the size desired.
This will take a minute or so. Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated. Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil.
Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown. Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.
I used 3/4 cup of buttermilk and 3/4 cup brown sugar. I know I just made them even more healthy! But it tastes amazing and with other pancake recipes you can just skip eggs. Though I was surprised by the absence of egg, I decided to give this recipe a go. I was equally surprised by the numbers of negative comments, but decided not to mind about it as Jess is an accomplished baker and her recipes even if not always conventional are always successes.
The banana acted like a binder so I didn’t feel the need to add a egg. The batter was super thick compared to a regular pancake batter, so I thinned out a little adding some extra milk to make it easier to spread in the pan. They turned out alright though less fluffy than regular pancake. I would make them again if I was craving some pancakes but have no eggs. These were DELISH. My brother tasted them and almost had no words. And he´s not even a big fan of sweet food! I took the advice from the comments, though. Doubled the milk and added an egg. Fried on either butter or coconut oil. It was amazing, I love pancakes from banana batter.
14. Cook until golden on a low heat. Make sure it is well cooked from inside. Set this aside and continue to make the rest. You will get about 4 pancakes. 15. These are the ingredients I used for topping. 16. Add 1 tsp of butter and place the sliced bananas on the hot pan. Cook until caramelized on one or both the sides. To make these make sure your banana is not very ripe. Just ripe and firm is good for this. Do not flip them too many times, they stick up to the pan.
Thank you so much! Folasade July 4, 2018, 3:12 am My very first time of making pancake. Made it as breakfast for my son. It was so fluffy and tasty. My son loved it so. Thanks for the recipe. It’s simple and easy to follow. All comments are moderated before appearing on the site. Thank you so much for waiting. Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy. Save my name, email, and website in this browser for the next time I comment. Did you make it,
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