I made these pancakes for my kids dinner yesterday. I know, pancakes are for breakfast not dinner. We like to play by our own rules sometimes. I was looking for something that I could cook while they were in school that would reheat well. Pancakes are always a hit at my house, and they reheat well. So they fit the bill. The only change I made is adding chocolate chips. My kids love chocolate chips in their pancakes. I only had a few chocolate chips left so I added some cinnamon chips that I found in my pantry. They were amazing. My kids cleaned their plates, then asked for more. Sadly there we no more pancakes. I will definitely make this recipe again. I’m thinking of mixing up the dry ingredients to store in my pantry. Then I will always have my own pancake mix on hand. Way better than the store bought mix I usually use.
Basic Pancake Mix
- Prep Time: 15 mins
- Total Time: 30 mins
- Serves: 3-4, Yield: 8 large pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4-1 1/2 cups milk
- 2 eggs
- 1 teaspoon vanilla (optional)
- 2 tablespoons vegetable oil
- In a bowl, mix together all the dry ingredients.
- Make a well in the center and pour in the milk.
- Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
- Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
- Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
- How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix. If you are adding fruit, I like to sprinkle it on top of the pancake now.
- When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
- The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
- Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
- Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.