I don’t know why, but we rarely make pancakes from a mix. Maybe it’s because Anthony and I both grew up on made-from-scratch pancakes, so it’s what we’re used to. Maybe it’s because I can’t justify spending the extra money to have the dry ingredients already mixed up for me. Whatever the reason, we always turn to these two recipes when we’re hungry for pancakes.
1. I hand copied this first recipe and brought it with me when I left home and got married. We haven’t been able to find a better recipe yet for wonderfully light and soft pancakes. The name of the recipe actually is Delicious Pancakes. Simple but true.
- 2 eggs
- 1/3 cup melted butter
- 1 1/4 cups milk
Beat eggs slightly. Add butter and milk to eggs.
- 1 1/4 cups flour
- 1 tsp sugar
- 3/4 tsp salt
- 1 T baking powder
Sift dry ingredients and add to egg mixture. Beat only until all flour is mixed — do not over-mix. Batter should be lumpy. Bake on hot griddle.
2. We’ve only recently discovered this second recipe. I like to use whole wheat in my baking when I can, if it doesn’t compromise the softness and flavor too much. These pancakes are made from 100% whole grain — whole wheat flour and oatmeal — and they are unbelievably soft! I believe the secret is soaking the oatmeal in milk.
Favorite Whole Wheat Pancakes
- 3/4 cup quick oats
- 1 1/2 cups milk
Soak oatmeal in milk for 5 minutes.
- 2 eggs, beaten
- 1/4 cup oil
Stir together with oatmeal mixture, mixing well.
- 1 cup whole wheat flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
Combine dry ingredients and add to oatmeal mixture. Fry in skillet until golden brown.
(Recipe adapted and taken from Mennonite Recipes from the Shenandoah Valley.)
Maybe it’s the case at your house too, that Dad is the pancake maker. But just maybe he’d like to be treated to a ready-made pancake breakfast this Father’s Day. 😉