Last night at bedtime, my daughter excitedly asked "Mom, can we have pancakes for breakfast tomorrow...please?" I said "We'll see". I try to make a double batch at least once a week so we can have them for a couple of days. I am not talking about the frozen ones, or even the mix that you add water to. Have you ever tried to read the ingredients listed in those? If you can pronounce the ingredients, do you know what they are? If not, maybe you would like an easy, delicious recipe. This recipe was given to me by my mother-in-law. She would make these on Sunday afternoons for Tom and I when we were dating. I loved going there for her special griddlecakes and tea. She makes them much thinner than I can, more like a crepe, but they are just as delicious.
Ingredients for a double batch (about 30 pancakes):
2 1/2 cups flour (I use 1 1/2 cups unbleached white and 1 cup whole wheat)
5 tsp. baking powder (I recommend Rumford's aluminum free)
2 Tbsp. sugar (I don't double this since I use cane sugar which is sweeter)
2 eggs
2 cups lowfat milk (organic, of course)
6 Tbsp. melted butter
Directions:
1- Combine flour, baking powder and sugar. Set aside.
2- Beat eggs, add milk and melted butter. Mix well.
3- Add wet ingredients to dry ingredients and stir.
4- Pour by 1/4 cups onto a hot griddle. Flip when bubbles start forming. Cook until golden brown.
5- Serve with pure maple syrup, all fruit spread or plain. Enjoy!
*If you have any leftovers, you can layer them between wax paper and place in a storage bag in the refrigerator or freezer.
Looks like a good recipe! Thanks for sharing!
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