Pancakes all month long!

July 31, 2014 - Morning Meals
Pancakes all month long!

My husband is the pancake guy, much better at creating those lovely bubbly disks than I am.  I think it is due to him having more patience.  Don’t get me wrong, I can make a darn good crepe stuffed with Nutella on a special occasion (that recipe is coming soon) but for weekly pancakes he is the king.

To encourage his frequent participation as pancake king, I put together all the dry ingredients ahead of time (enough for a month or 2 worth of Sunday pancakes) and all he has to add is butter or oil, eggs, milk and love!  Here is the recipe for what I put together ahead of time (if you don’t have a very large container, just cut this in half and it will fit into a normal flour canister):

6 cups whole wheat flour

8 cups all-purpose flour

1/4 cup + 2 teaspoons baking powder

3 1/2 teaspoons baking soda

3 1/2 teaspoons salt

Slightly less than 1 cup granulated sugar

Whisk it all together in a large bowl, then pour it into an airtight container and whisk it again inside the container if you can.  Just want to make sure it is well blended, you can also combine it by sifting it together, I just find whisking easier.

Add the instructions on a post-it taped right onto the container:  “For every 1 1/4 cup mix add 1 slightly beaten egg, 2 tbs Canola oil, and approximately 1 cup milk”.  We usually use 1% because we have that in the house for the kids, but you could definitely use Buttermilk or Whole milk for more richness.  I recommend for a special treat to add mini-chocolate chips right into the batter.  We use pure honey or real maple syrup poured over the pancakes, or some of our homemade toppings I will include in my next post Breakfast Sauces.

Tip:  Pour the milk into the batter, a bit at a time while whisking.   You may need more or less than the 1 cup to get the consistency you want.  As you make the pancakes, the batter gets a bit thick just sitting around, so you may need to add extra milk later as well.

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