Pancake Flipps
Ingredients
- 1 cup Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp of Salt
- 1 tsp Lemon Or Pineapple Juice
- 2 tbsp White Sugar
- ¾ cup Milk
- 1 Egg
- 2 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- Cooking Oil
Directions
- In one bowl, combine the flour, baking soda and baking powder and mix together well.
- In another bowl, mix the sugar, egg and oil together first. Then, add in the milk and vanilla extract. These should be emulsified.
- Slowly add the wet ingredients to the dry while mixing. Once incorporated, add the juice and give the mixture one last bit of stirring.
- Set the mix aside to rest. Take a frying pan and bring it up to medium heat. After the pan has fully heated, brush on a small amount of cooking oil.
- One pancake takes about 1/4 cup of mix. Recipe makes about 10-12 three inch pancakes. Top with a jelly, jam or syrup of your choice.
Flip, Flipp, Flipps
You want to know how much a one year old boy eats? Almost as much as a teenage boy. My son is practicing for when he’s fifteen and I’m sitting in the corner screaming why.
Oatmeal, avocado toast, diced fruit or toaster strudel— It seems like anything I give him for breakfast isn’t enough. Within five minutes of leaving the table, he’s back and signing “more” or “please” or stomping and screeching “eat” (nice or naughty, no in between). So, one day I decided to make fluffy pancakes. You know, the ones you need milk with or you’re gripping the table and gasping futility for air.
I made small, almost sand dollar size pancakes, gave him three and and some watered down apple juice.
He barely finished two.
Z was tired and was able to sit down and have a one-on-one with Ms Rachel, from Songs for Littles, as finished cooking, then eating, then cleaning. Not a peep! No storming back to the pantry to bang at the door, wailing. He was full!
So I kept the recipe. Fixed and altered it to my liking. Revised and tried multiple times over the last four months. Now, I feel that after today, when I made it again and he lasted to lunch time, it was a good enough addition to the recipe storehouse.
I ate boxed pancakes as a kid (and honestly as an adult too) since time isn’t my friend in the mornings. I’m hungry. I wanna eat! Homemade pancakes don’t sound appealing if it’s delaying my plate. After making these a few times though, I’ve thought it over and came to the realization that there isn’t that big of a difference in the time to make it. Especially if you prepare your dry ingredients beforehand and store them in an airtight jar.
Then you’re just getting the wet ingredients together and mixing everything up and bam. Pancake mix.
Don’t overcook them. When it’s starting to form solid on the bottom and you may see bubbles begin on the edges, flip it. Normally I’d wait until I see bubbles all over, but the pancake could turn out rubbery that way. I want stomach filling fluff, not chewy puck.
Letting the batter sit for a few is good too. It let’s CO2 get up in there and create some height. All in all, I think this is a good pancake to have on a Sunday morning. Maybe when he’s a little older (and more patient) I can put bacon in them…
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