Basic Pancakes

Amy D.

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.

Swedish Pancakes

Michelle H.

3 eggs
1 ¾ c. milk
¾-1 c. flour
3 tbsp. sugar
¼ tsp. salt

In blender beat eggs until frothy. Add remaining ingredients and mix. Cook in heated skillet well coated with oil on stove top. Flip as you would with regular pancakes. To serve: roll strawberries and whipped cream in middle or roll with sausage in middle and drizzle with syrup. Makes 4 large or 8 small pancakes