Anyone have pancake recipe ?

belle204

It's one of the only things A will eat lately and I'd like to try to make some from scratch. I've found some online but thought I'd see if anyone here has a favorite.

mags2041

The closest thing to "pancakes from scratch" you will find in my house is the Bisquick recipe!  Its really good, though!

goodhartedmommy

https://www.cooks.com/rec/view/0,1919,159189-239202,00.html

Try these--we make something similar. 

REOM

I made this recently when the Bisquick ran out. They were really good! I added a little vanilla extract.

https://allrecipes.com/Recipe/Good-Old-Fashioned-Pancakes/Detail.aspx?prop31=1

 

belle204

Thanks. I'll try those.

Mags-- you know what I've said. But I need something to fill my time... think I'll learn to cook. ;-)

magnoliablossom

1 1/4 cup flour

3 tsp. baking powder

1/2 tsp salt

1 teaspoon sugar (my kids don't eat syrup, so I use a tablespoon instead)

1 1/4 milk (not buttermilk)

2 tablespoons vegatable oil

1 egg

Since my kids don't use syrup, I either add cinnamon (about a teaspoon) or some vanilla.

 

kelly&paul

I'm posting for later. I'm trying to branch out from Bisquick!

*Lu-Lu*

Can you believe I've never made pancakes any other way but scratch?  I guess it's because my mom only made them this way. 

Here is her recipe:

2 eggs

2 Tablespoons sugar

1 1/3 cup milk

1/4 cup oil  (canola)

2 cups self-rising flour

Mix flour and sugar together with a whisk.  Add eggs that have been slightly beaten, milk, and oil to dry ingredients. Mix, but not too vigourously.  Batter will have lumps.

Susie2005

I hope you see this since I'm replying kind of late...

My son is terrible about eating veggies, so this is one of the ways I sneak a little sweet potato into him.  He loves them!  So do I!  And they freeze really well so you can make a big batch and keep them in the freezer.  Just pop them in the toaster to defrost/reheat.  I leave out the nuts and usually use fresh, mashed, roasted sweet potatos (roast in the oven for 45 minutes, peel skin off and mash)

Sweet Potato-Pecan Pancakes

6 servings (serving size: 2 pancakes and 1 teaspoon pecans)

Ingredients

• 1 1/4  cups  all-purpose flour
• 1/4  cup  chopped pecans, toasted and divided
• 2 1/4  teaspoons  baking powder
• 1  teaspoon  pumpkin-pie spice
• 1/4  teaspoon  salt
• 1  cup  fat-free milk
• 1/4  cup  packed dark brown sugar
• 1  tablespoon  vegetable oil
• 1  teaspoon  vanilla extract
• 2  large eggs, lightly beaten
• 1  (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.

Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

 

Nutritional Information

Calories: 270 (26% from fat) Fat: 7.9g (sat 1.4g,mono 3.5g,poly 2.3g) Protein: 7.3g Carbohydrate: 42.6g Fiber: 2.3g Cholesterol: 74mg Iron: 2.2mg Sodium: 333mg Calcium: 185mg