Yep -today we’re back to breakfast. It’s been a hard week. Or, it’s been a pretty normal week and breakfast is the best go-to dinner I know of besides Take-Out.
As per my norm, my super secret pancake …secret is what you throw in there. I’ve included the basic pancake recipe from Betty Crocker ’cause that’s what I use (times four or so), but I often add stuff to mine to kick it up a notch and try to convince myself that I’ve made those syrup sponges healthier.
In college, pancakes were my everything. I bought the Wal-mart powdered mix and added applesauce or smashed bananas. I made, like, a gazillion and used them for breakfast, snack, lunch, snack, dinner, snack, and midnight snack times.
1 cup all-purpose flour
1 Tbsp pack brown sugar
1 Tbsp baking powder
3/4 cup milk
2 Tbsp oil, melted butter, or applesauce
Toppings: syrup, cut fruit, jam, honey, cinnamon sugar, butter, whipped cream
Spoon or beaters
Griddle or skillet
- In the mixing bowl, beat egg with beater or fork until somewhat frothy.
- Add remaining ingredients except flour and baking powder.
- Sift baking powder into flour, or shake it all over the batter as flour is added in a lazy fashion.
- Mix everything just until moistened. Add more milk if batter is too thick.
- Heat griddle or skillet to around 375°. Brush with butter or oil if necessary.
- Pour small amounts of batter onto heated surface using a measuring cup.
- When pancakes appear firm on the underside and bubbles have formed on the top, flip over and cook. Remove when both sides are golden brown.
- Serve with toppings.
We not only have a toppings fest when we make pancakes, we also like to do shapes. Sometimes I make a billion tiny pancakes or a few ginormous ones. The kids love it, and I love how quick and easy they are.
Seriously, pancakes are like manna. They cost very little and can be healthier if you stick to adding nuts and bananas on top.