Homemade Pancake Recipe

Who doesn’t love homemade pancakes? These are so easy to make and very versatile. You can add fruit or various grains and seeds to suit your taste. Try adding chocolate chips for the kids! I usually make a large batch and then freeze them for a quick breakfast idea when you and the kids are on the go. Just pop a couple frozen pancakes in the toaster and there you have it!

Directions:

Yield: 2 dozen pancakes (depending on size)

1. In a large mixing bowl, combine the flour, flax seed, sugar, salt and baking powder.
2. In a separate bowl, mix together the eggs and oil.
3. Make a well in the center of the flour mixture and add the egg mixture, but don’t mix yet.
4. Combine the milk and water in a large measuring cup. You can use any combination of the two ingredients as long as you have 3 and 1/2 cups of liquid. You could use all milk, all water, soy milk, almond milk, or whatever you prefer. Add this mixture to the other ingredients and blend until well combined.
5. At this point, I normally pour my pancake batter back into my measuring cup. This is because it has an easy pour spout and I can measure the amount of pancake batter I am using for each pancake. This way, all of my pancakes are consistent and there is much less mess when I’m pouring.
6. Heat a large frying pan over medium-high heat with about 1 tbsp of vegetable oil or butter. If your pan is too hot, you risk blackening the bottom of your pancakes.
7. Pour 1/4 of a cup of batter into the frying pan per pancake. You can make them larger or smaller if you prefer.
8. As the pancakes start to cook, you can add things like blueberries or chocolate chips.
9. The trick to pancakes is knowing when to flip them. When the top and edges of the pancake bubble and start to dry out, it is time to flip the pancakes. If you are adding blueberries or chocolate chips, they may take a little longer to cook. Let the bottom fry for a couple of minutes and they are ready to serve!
10. Repeat steps 6-9 until you have used up all of your batter.