Monday, January 9, 2012

Bible Lesson #8: Life's Simple Pleasures... Homemade Pancakes

Hello my friends! It has been much too long since we last met, and I must apologize for that. But as you all know and understand, the holidays create a stressful and jam-packed explosion of family and holiday parties, as well as trimming up those end-of-the-year loose ends. While I have been engrossed with holiday cheer, I still managed to think of you as I was baking, cooking, and roasting away in the kitchen.

For my first post back from the holidays as well as starting this new unexplored new year, I decided that simplicity is the best way to begin my 2012. It's bound to be a year full of new experiences into the unknown, and often times the unknown and the idea of change can create some high anxiety. Due to these reshaping moments coming up, going back to the basics and the rudimentary fundamentals is key to keeping me grounded and involved in my surroundings and most importantly - from losing my freakin' mind! So here are some tasty, yet simple reminders of how lovely life can really be...

Simply Pancakes:

2 large eggs
1 1/4 C. milk
3 Tbsp. melted butter (or veggie oil)
1 1/2 C. flour
3/4 tsp. salt
2 tsp. baking powder
2 Tbsp. Sugar OR 1/4 C. malted milk powder (like diner pancakes)

*Use 1 cup milk if you're baking in hot, humid conditions, or if the batter will be resting for longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.


1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.
4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
I added some delicious chocolate chips to my pancakes.
Also - TIP: Wait until their are air bubbles on the top before flipping, this is right before I flip mine.

Yield: 1 dozen large (4 1/2") pancakes


  • To make waffles, substitute 2 tablespoons melted butter or vegetable oil for 2 tablespoons of the milk. Cook waffles as directed with your waffle iron. Hint - if you try to open the iron and it doesn't open easily, the waffle isn't done yet.

  • For a whole grain breakfast treat, replace 1/2 cup of the all-purpose flour with 1/2 cup of ground oats.

  • A grated apple mixed into the batter will keep the pancakes moist longer if you need to cook them ahead and bring them to the table all at once

  • For blueberry pancakes, sprinkle fresh or thawed frozen blueberries over the batter after you pour it on the griddle. Mixing frozen blueberries into the batter before scooping will turn it blue and streaky.