Recipe inspired by: http://www.cooks.com/rec/doc/prt/0,1741,147184-244203,00.html
Who doesn’t enjoy a pancake breakfast? And sure, while you can use a mix, it’s more fun and just as simple to go from scratch. It’s also cheaper in the long run.
I made this recipe at the religious school I work at, Mercaz Aliyah at Temple Aliyah in Needham, MA (shoutout) and it was easy enough that we got done in 45 minuets, from the preparation to the clean up. If I did it again, I would probably add in the fruits to the actual batter and mix it in rather than add it all to the batter when it was in the pan. That is especially true because you don’t want to burn the fruit by accident in the pan. But, as I say to my colleagues at the synagogue, if it’s easy enough to make with kids, Kal V’chomer it’s easy enough for college students.
1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
- Optional: fun add-ins (Like chocolate chips, blueberries, etc.)
- Crack the egg into a big mixing bowl
- Add flour, baking powder and salt and stir together
- Add the milk gradually until the batter is smooth
- Spray griddle or pan (whichever you are using to cook the pancakes)
- Pour batter into pan/griddle to whatever size you want your pancakes to be
(OPTIONAL step 5 1/2: add your add-ins to the mixture in the pan)
- Bake until tiny bubbles form around edges
- Flip over and repeat step 6 for 1-2 minuets or until cooked fully through
- Breakfast is served
Makes about 12 small pancakes
Why it’s good:
- pancakes can be enjoyed for breakfast lunch and dinner. This recipe is easy enough to do at any time day or night. It also is fairly healthy since there is no sugar in the recipe. Additionally, it uses minimal resources so you can do this recipe again and again to your heart’s desire.