Meals Made Easy: Pancakes

These are not your run of the mill, prepackaged, everything in a box kind of pancakes. These are pancakes made from scratch; and, perhaps surprisingly for some, just as easy as the ready-made-variety. Just add in a few additional steps and, "Viola!", you're done! 

Never made anything from scratch before? Intimidated by the thought of such a thing? I've got just the book to see you through: "Dinner at Home" by Anjanette Barr as featured in my last article: "Dinner at Home and The Best Gift Ever!"

Encouragement for the Untrained Home Cook - Image Provided by Anjanette Barr

Having read the book, and been encouraged, re-discovering my inner-Towanda, I've been all about pushing myself in the kitchen to try new recipes and do things I've never done before. (Mind you, I would've never done this as a new mom, or a mom with 4 babies; only advised for those comfortable in the kitchen, who aren't sleep deprived, whose children are becoming more grown; and, for those who've  regained a wee bit of independence, where time is once again their own, even if it just comes in 1 hour, or less, increments from time-to-time). 

If you're looking to start over again in the kitchen (like me) or are looking to establish a weekend food tradition (also like me) and/or need a food item that's easy to make from scratch so as to gain confidence in the kitchen, you can't go wrong with these fluffy, classic pancakes!

I found the original recipe on; and, outside of tripling all of the ingredients, to make a triple batch to feed my family of 6, I haven't changed the recipe. 

To make a triple batch you'll need:

4.5 cups of all-purpose flour

10.5 teaspoons baking powder

3 teaspoons salt

3 tablespoons white sugar

3.75 cups of milk

3 eggs

1 stick of butter, melted

Put your flour, baking powder, salt, and sugar into a mixing bowl and then create a small crater in the center where you'll pour in the milk, melted butter, and eggs; stir and mix together until smooth.

In a frying pan, on medium heat, lightly oil the pan (I typically use butter to coat the bottom of my pan as needed) and scoop the batter into the pan. (I like using a 1/4 measuring cup for this and/or a ladle such as the likes of which I might use when serving soup). Brown the pancake on both sides and serve warm.

The batter should look like this:

Batter Up! - Image Provided by Jennie Louwes

The pancake, before the first flip, like this:

The First Flip - Image Provided by Jennie Louwes

The finished product should look like this:

Stack of Hot Cakes - Image Provided by Jennie Louwes

That's a stack of hot cakes that look good enough to eat, right?

Now, it's your turn! 

Cheers to traditions, new and old, they become a part of who we are and family lore: From the families featured in Norman Rockwell Paintings to the Griswold's, may your family stay true to who ya'll are.



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