Recipe: Sunday morning pancakes, recipes and a homemade mix

|June 2, 2011|read comments (0)
Author: Mama's Kitchen

Another special breakfast item for Sunday mornings is pancakes.

How to make pancakes

Making pancakes is a fairly simple cooking task, but these tips will help perfect the process:


Combine all dry ingredients in one large bowl. In a smaller bowl, stir together liquid ingredients. Add liquid ingredients to the dry all at once.

Stir — never beat — the ingredients together just until blended and evenly moistened. Overmixing will toughen the pancakes.

If the batter seems too thick, add water or milk, 1 tablespoon at a time.


Preheat the pan. Test the heat by adding a drop or two of water.

The surface is hot enough when the water sizzles for a second, then evaporates.

When the pan is hot enough, brush it with vegetable oil or use cooking spray. Use minimal oil; pancakes should be cooked on a fairly dry surface. You may add more for additional batches, but it usually won't be necessary.

Never rush pancakes. A rushed pancake will be underdone inside.

Let the pancakes cook slowly until tiny bubbles begin to appear all over the surface, two to three minutes or more, depending on the batter. When bubbles appear on the surface, use a spatula to lift one side gently.

Look at the bottom to see whether it is evenly browned. If it is, turn the pancake and cook the other side. When the pancakes are browned on both sides, remove one and test it by cutting into the center to see whether it is done.

Keep cooked pancakes warm in the oven while you prepare more.

Preheat oven to 200 to 250 degrees. Place cooked pancakes on a baking sheet, cover lightly with foil and keep in oven for no longer than 10 minutes.


Leftover pancakes freeze well and make great after-school snacks or a quick weekday breakfast.

Separate them with pieces of foil or wax paper and place them in a sealable plastic bag.

To reheat, place them on a baking sheet in a preheated oven or a toaster oven at 350 degrees for about 10 minutes. Or warm them in the microwave.

American Style Flapjacks

1 cup flour
1 egg
1 tablespoon butter or margarine — melted
2/3 cup milk
1 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon salt

Sift the dry ingredients together, add the egg and mix it in until it is almost absorbed. Add the milk and mix until semi-smooth. Mix in the melted butter or margarine.

It should make about 5 pancakes 7 inches in diameter.

Use less sugar if you like to use a lot of syrup.

Buttermilk Pancakes

4 Servings

Light, fluffy – the best recipe for pancakes there is! Very tender and soft! Once you make these – you don't go back to your old recipe!

2 large eggs, at room temperature
2 c. buttermilk at room temperature
1/2 stick butter, melted (use unsalted)
1/2 t. vanilla extract (optional)
2 c. flour, sifted
1 teaspoon salt
2 tablespoons sugar
2 t. baking powder
1 t. baking soda
4 tablespoons

1 to 2 tablespoons bacon grease, vegetable oil, or nonstick cooking spray

In a medium bowl, beat eggs until frothy. Beat in buttermilk, melted butter and (if using) vanilla, until well blended. Add the flour, sugar, baking powder, baking soda, and salt to liquid ingredients, and quickly mix just enough to make a creamy batter with some lumps; do not overbeat. (It's normal for the pancake batter to be lumpy after you stir it.)

Heat a heavy-bottomed skillet or griddle over high heat. (If using an electric griddle, heat to 375 degrees F.) Test skillet by sprinkling a few drops of water on it.. When water forms beads and dances over skillet surface, it is hot enough. Lightly grease the griddle with bacon grease, vegetable oil, or spray with nonstick cooking spray.

Pour about 1/4 cup batter into skillet for each pancake, making sure there is space between them; pancakes will expand slightly during cooking. Cook pancakes until batter is set, bubbles uniformly cover the top and have burst, and bottoms are golden brown, about 2 minutes. Flip pancakes and cook until golden brown on the other side, about 1 minutes more. (They usually take about 1/2 the time on the second side. This will depend on how thick you've made your pancakes.) Repeat with remaining batter, adding more oil to pan as necessary. Serve immediately or keep warm (* see note) until all the pancakes are cooked.

Serve with butter spread on top and drizzled with warmed maple syrup, fruit compotes, etc.

Makes 12 pancakes; serves 4.

* Note: To keep pancakes warm — Place a large cooling rack (sprayed with vegetable cooking spray) on a sheet pan. Place the pan and the rack in a 200-degree oven. Place pancakes on the rack in a single layer, uncovered, for up to 20 minutes (any longer–they will start to dry out.) The warm oven keeps the pancakes hot enough to melt a pat of butter, and leaving the pancakes uncovered keeps them from becoming soggy.

Pancake Mix – This is a large batch recipe that makes 6 pounds of pancake mix – you may want to halve this.

4 1/2 pounds all-purpose flour
4 ounces baking powder
1/8 cup salt
12 ounces granulated sugar
12 ounces nonfat dry milk

Whisk; store airtight in pantry.


Buttermilk Pancake Mix. Substitute 1 lb 8 oz dry buttermilk for nonfat dry milk and add 2 Tbsp baking soda.

Pancakes From Mix
Makes 15 pancakes

1 pounds pancake mix
2 extra large eggs, beaten
2 cups water
2 ounces oil or melted shortening

Weigh approximate amount of Pancake Mix; add beaten eggs, water, and cooled melted fat.
Stir only until mix is moistened – do not over mix.

Cook until cake is full of bubbles. Turn and finish cooking.

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