As we “eat-from-the-pantry” this month, I anticipate some creative cooking and menu planning. However, one regular feature on our menu that also makes good use of pantry staples is one that my kids will gladly embrace: Pancakes! My husband is usually the pancake chef around here, creating all sorts of cool designs.
Whether you serve pancakes for breakfast, lunch or dinner, they are sure to be a hit with everyone in the family. Here are some tips to make your next pancake breakfast (or dinner) a success.
- Replace an equal amount of flour with 1/4 to 1 cup whole wheat flour, 1/4 cup quick oats, 1/4 cup cornmeal, 2 Tablespoons flax seed meal.
- Replace some of the milk with buttermilk or plain yogurt.
- The consistency of the batter will very depending on your substitutions, so make adjustments accordingly. If too thin, add a little more flour. If too thick, add more milk. With some experimenting, you’ll find the perfect combination for your family.
Use a large electric griddle to speed up your cooking time. A good one can be purchased new for about $20 or found in a thrift store for less. Since pancake baking is definitely an assembly-line activity, the more you can make at one time, the better. Otherwise, the line of kids at your side will never end. Trust me.
- Warm 1 cup fruit jam or jelly until it thins to a syrup consistency.
- Make your own maple-flavored pancake topping by combining 1 cup sugar, 1/2 cup boiling water and 1/4 teaspoon maple extract. Bring to a boil and serve.
- Sprinkle with powdered sugar, brown sugar, or colored sprinkles.
- Top with whipped cream and sliced fruit, such as bananas, strawberries, or peaches.
- Sprinkle pancake batter with blueberries or chocolate chips just prior to flipping.
Pancakes made from scratch definitely work for me!
Got a pancake trick? I’d love to hear it!