This is my basic recipe and then I doctor it up with fruit or squash.
2 cups wheat flour
1 cup white flour
6 Tbs baking powder
1/3 cup sugar
1 ½ tsp salt
1 cup dry milk
I usually combine this the night before.
In the morning, I stir in the wet ingredients, taking care to not stir too much or they pancakes become tough and flat.
3 cups water and 4 medium smashed soft bananas OR 15 oz. can pumpkin puree OR 2 cups homemade pumpkin puree.
I add 6 Tablespoons of oil ONLY if I didn’t use bananas or pumpkin. If I use the fruit, it doesn’t need any added oil.
Sometimes I add cinnamon to the batch, but, only if we aren’t having cinnamon applesauce for topping the pancakes.
If we’re not having anything to top the pancakes, I toss chocolate chips or cinnamon chips on the pancakes before they’re flipped.
Cook on griddle like normal.
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