My pantry is always stocked with every ingredient on the list below, waiting for those lazy weekend mornings when we can have a slow breakfast. Yeah, I know you can get pancakes to-go at fast-food places, or get those pre-mixed pancakes that come in a box, but making pancakes from scratch means I know exactly what goes into my pancakes.
Besides, my daughter loves to make pancakes with Mama. She’s been making pancakes with me since she was four. She loves to measure out the ingredients; great way to learn basic fractions. Me, I’ve been making pancakes since my daughter was four, too, so really, she knows how to make pancakes just as well as I do.
1 cup all-purpose flour, unbleached and organic
1 tablespoon organic sugar
1 teaspoon baking powder, aluminum-free
1/2 teaspoon baking soda, aluminum-free
1/4 teaspoon salt
1 cup raw organic milk
1 egg, free-range and organic
2 tablespoons organic canola oil
1 teaspoon vanilla, organic
1 teaspoon extra virgin organic coconut oil
organic maple syrup
Mix together flour, sugar, baking powder, baking soda and salt in a large bowl. Beat in milk, egg, canola oil and vanilla until the batter is smooth. Ready for cooking.
I have the Lodge Pro Logic Square Griddle, but a skillet will do too. Heat that griddle or skillet on the stove on medium-low and brush coconut oil on the griddle surface. Coconut oil is the healthiest cooking oil on the planet, and unlike butter, it will not burn on the griddle.
Pour a large spoonful of pancake batter on the griddle to make silver dollar pancakes, or get a ladle for full-size pancakes. Smaller pancakes are easier to manage. Flip when bubbles form holes.
When pretty close to cooking up all the pancakes, put some maple syrup in a small saucepan over medium heat until it bubbles. Pour warm maple syrup on top of the pancake stacks. You can add fruit to it if you like. Strawberries, blueberries, bananas are classic additions to pancakes.
Have a lovely morning!