From SCRATCH Pancakes… Yum.

Ok. So I am an avid supporter of homemade food. NO chemical preservatives, less sugar most of the time, controlled fats most of the time, whole ingredients- nothing modified if you can help it, and its…. FRESH! A friend of mine recently expressed amazement that I knew how to make truly “from scratch” pancakes. Not an “add water to the mix” or frozen pre-made pancake, but purely read-the-recipe and pour the batter onto the hot griddle pancakes. And not only that I knew how, but that I actually took the time to do it.  I’m not saying those other types don’t have their place- when I go camping, you will likely find a bag of pancake mix… and occasionally I will buy the frozen kind for a quick lunch in a busy week for the kids.  But out of effort to share the fulfillment and health of making your own pancakes and seeing how easy it is, I decided to post this recipe, its “my old standby”. There are many recipes out there, but as you can see from my picture taken the other morning, these turn out really classic- golden, fluffy, and YUMMY. Oh, and I usually make my own syrup too. The recipe is here as well. ENJOY.

1 3/4 c. flour
2 Tbsp. sugar
1/2 tsp salt
2 tsp baking powder
1 2/3 c. milk
1 egg
1/4 c. oil
1/2 tsp cinnamon, optional

Mix all dry ingredients in a large bowl. Add the wet ingredients and mix well. Use a 1/4 c. measuring cup to ladle out your pancakes for totally uniform pancakes, and cook on hot griddle (set at about 345-340F). Turn once after bubbles start to form and pop. Yield: 10-12, 4″ pancakes.

1 c. water
1/2 c. sugar
1/2 tsp maple extract/flavoring
(or other flavor- 1/4 tsp of Kool-aid is fun… or 1 tsp vanilla and dash of cinnamon is really yummy)

In a medium sauce pan over high heat mix the sugar and water until dissolved. Add your flavoring. Bring to a boil and boil for 1 minute. It will be SUPER hot, so let it cool a little before serving. Store covered at room temperature for about a week.