Fluffy homemade pancakes served with perfectly ripe bananas, toasted almonds, pure maple syrup and rich, whipped cream. Serves two. Fantastique!
I don’t know how many times we’ve heard that scratch pancakes won’t come out as good as pancakes from a mix. In fact, we’d heard it so many times that for years we fell into blindly relying on Krusteaz pancake mix. Good stuff, but not as good as this…
Everything from scratch tastes better. So we thought it was time to put the pancake myth to the test. Armed with seven pantry staples – things you probably already have in your kitchen, on your camper or in your galley – I went to work. The verdict? Everything from scratch tastes better!
Scratch Pancakes for Two
- 3/4 cup all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- In a large bowl, whisk together flour, baking powder, salt and sugar.
- In a small bowl, whisk together vanilla, milk, egg, and butter.
- In the large bowl, make a well in the center of the flour.
- Pour milk mixture into the well.
- Whisk milk mixture into flour mixture until smooth, do not overmix.
- Heat a lightly oiled medium frying pan over medium-high heat.
- Scoop about 1/4 cup of mixture onto frying pan. Brown both sides of pancakes.
- Serve hot pancakes with toasted nuts, syrup, fruit and whipped cream.