For decades a debate has raged around millions of breakfast tables as to the best way to prepare pancakes. On the one side you have those who feel that box mix pancakes are the best, and most convenient, way to go. On the other side you have the purists who wouldn’t touch a package Bisquick with a ten foot spatula.
I was formerly one of those who felt that the box mix was the best way to go. It was quick, easy to prepare, and made adequate cakes of flat, semi-cooked, dough. But, as I’ve matured, I’ve come to realize that going the homemade route is not only better but simpler as well. Two reasons for this: one, the cost of ingredients needed for a batch of a dozen or so pancakes is much less than the purchase a box of mix. Two, with homemade pancakes you can substitute various ingredients when dealing with food allergies.
In addition, if you compare the time it takes to prepare homemade pancakes as opposed to those from a box there isn’t much difference. Even with the simplest pre-packaged mix you still need an ingredient or two as well as some prep time in order to produce pancakes. So, why bother buying mix from a box when you can make pancakes using a few standard ingredients you have around your humble abode.
I did this a few days ago and was able to produce pancakes that were lighter, fluffier and tasted better than those from a mix. And, it only took me about 15 minutes from start to finish. So, without further ado, here is the recipe for a simple stack of pancakes.
Basic Breakfast Pancakes
Ingredients:
As usual, you will combine the dry ingredients — the flour, baking powder and salt — in one bowl, and the wet ingredients — the egg and milk — in another bowl. If you have a person in your household who has an egg allergy a substitute like corn starch orEner-G egg replacer can be used. Combine the wet and dry ingredients together, stirring until smooth. Add the melted butter to the entire mix and stir once again. Adding a dash of vanilla extract to the mix will give these ordinarily bland pancakes some flavor.
Pour 1/4 cup of batter onto a hot griddle and flip when the batter begins to bubble. The recipe produces about 14 medium to large sized pancakes.
See how easy it is? Now, if you like your pancakes with a little more kick, look no further than CliqueClack Food for Debbie’s recipes for potato veggie and chocolate chip banana pancakes (not all in the same pancake, mind you).
Clacked by Richard Keller 
on May 05, 2009 @ 10:00 EST5EDT
My family doesn’t eat the traditional pancakes – usually too thick and cakey – we do a “sour cream / cottage cheese one” that is awesome. 4 eggs, 1 cup sour cream, 1 cup cream cheese, salt, sugar, flour (can’t remember off hand how much I think it’s a cup of flour and teaspoons each of the salt and sugar – I’ll look it up when I get home for you) and that’s it – you mix it well and it comes out looking lumpy with the bits of cottage cheese. You don’t have to use milk then. It’s super easy – we then grill them on a plug in grill and make small (about 1/8 cup) sized pancakes. I could eat two dozen of them on my own! We usually just put out butter and real maple syrup. The bits of cottage cheese are a nice surprise and if you make them small and thin there’s enough for two days (they hold up really well refrigerated).