Name: Pancakes from Scratch (Cooking 101 Basics Week #13)
Prep time: 6 min
Cook time: 15 min
Total time: 21 min
Yield: 6
Cuisine: American
Ingredients: 2 cups flour; 2 cups milk; 2 eggs; 1/3 cup canola oil; 1 tsp salt; 2 tsps vanilla extract; 1 tbsp honey; 1 tbsp baking powder

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WEEK #13 – PANCAKES

I love Saturday mornings! I love that Hubbyman loves a big family breakfast on the weekends. But I really love it when Hubbyman surprises me with breakfast in bed! A couple times a year Hubbyman and the kids get up early and surprise me with a wonderful breakfast in bed with pancakes, bacon, and fresh brewed coffee or oj.

I prop up my pillow on my bed, open up the shutters to let the sunlight in, and enjoy a wonderfully made breakfast in peace. It’s a nice change to cuddle up in comfy bed and pillow without having a care in the world (until the breakfast dishes need to be done). I love my new memory foam mattress and pillow from Nature’s Sleep…that I just have to tell everyone about it. I’ve never slept so good in all my life. My body just sinks into the bed and pillow perfectly and when I prop up my pillow for breakfast it provides the best support!

Now that you have the perfect place to have your breakfast, let’s get to the perfect pancake recipe! The photos are of my gluten free, vegan pancakes, but the regular recipe is totally amazing (I started making it years ago when I could have wheat, dairy, & eggs and I still make them for my family).

Pancakes from Scratch (Cooking 101 Basics Week #13)

Yield: 6 pancakes

Prep Time: 6 minutes

Cook Time: 15 minutes

Total Time: 21 minutes

This is the perfect fluffy pancake recipe! A plate of pancakes from scratch is the best start to a great weekend! See NOTES for options to make vegan and gluten free pancakes.

Ingredients

2 cups flour
2 cups milk
2 eggs
1/3 cup canola oil
1 tsp salt
2 tsps vanilla extract
1 tbsp honey
1 tbsp baking powder

Instructions

Blend flour and milk in a large bowl until well combined.
Add eggs, oil, salt, vanilla, and honey. Blend well. Batter, at this step, can store in refrigerator over night.
Just before cooking, add baking powder. Mix gently until well combined. Pour onto hot griddle and cook on med-high heat for 3-5 minutes per side.

Notes

Gluten Free/Vegan Options:

Substitute wheat flour for my GF (or one the subs cup for cup), use egg replacer, and 2-3 cups milk of choice (I used rice milk), add 2 cups of milk and then a little at a time until a thick batter forms. Batter will be very thick. When scooping onto cooking surface, batter will need to be quickly formed into a flat disc shape. Continue cooking as normal.

If you are gluten free, make sure you use a GF baking powder and vanilla extract.

Nutrition Information:

Yield: 3 Serving Size: 2 pancakes
Amount Per Serving: Calories: 678Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 137mgSodium: 1397mgCarbohydrates: 79gFiber: 2gSugar: 6gProtein: 19g

{Last week: Cakes Next Week: Pasta }

MY SPONSOR

Please welcome the sponsor this week…Nature’s Sleep! They make memory foam mattresses and pillows! I’ve been using a Nature’s Sleep mattress and pillow for months now and I’ve never slept better in my life! Here are some great deals happening this month: Click here to check them out!