Purely Powdered Pancakes

Here’s another use for those storm supplies. The powdered milk, the powdered eggs, and other staples squirreled away in the ‘hurricane supply box’. By mixing the dry ingredients in the following list in a plastic quart container, you can keep it in the pantry ahead of time. Using a sharpie to mark the outside of the container for the water line, you can make batter quick and easy.

 

Here’s what you’ll need:

  • 2 cups all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 2 tbsp. powdered egg
  • ½ cup powdered milk
  • 1 ¼ cup water

 

As mentioned, combine all the dry ingredients. Mix them together thoroughly. Add water and whisk the batter till smooth. Ladle out on to a hot griddle and wait for the magical bubbling, flip, and cook a minute more. Then add each to the stack. To keep with the theme, you could top with powdered sugar.

pancakes

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Gingerbread Pancakes

I enjoy whipping up gingerbread pancakes on Christmas morning, or more often than not, Christmas brunch, but these pancakes are heart and hearth warming on any winter’s days.

Here’s what you’ll need:

  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/4 cup firmly packed dark brown sugar
  • 2 eggs
  • 2 Tbs. light molasses
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • 3/4 cup water

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. In another bowl, whisk together the brown sugar, eggs, molasses, 2 Tbs. of the melted butter and the water. Add the wet mixture to the dry mixture and stir until just blended. There will probably be some small lumps it doesn’t need to be completely smoothed out. Why bother stressing over little things.

Now, on a hot griddle I ladle out the batter and let it cook for about three or four minutes (reducing the heat to just below ‘medium’), until it gets a good layer of bubbles on the surface. Flip the pancake and let it cook another minute or two. You can park these on a platter in a warm (200 degree) oven until you’ve gone through all the batter, the whip out the patter. Bring it to the tale and collect the accolades. Remember guests who do not give accolades get no seconds!

Gingerbread Pancakes

Gingerbread Pancakes

Basic Cornmeal Pancakes

I like the taste of corn. These cornmeal pancakes have a nice rustic feel to them, and the grit of the cornmeal adds flavor and texture. This variation on the basic pancake will help you use up that left over buttermilk without getting too bored with just pancakes.

Here’s what you’ll need:

  •  1 c. flour
  •  1 c. corn meal
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 eggs, well beaten
  • 2 c. buttermilk
  • 1/2 c. milk

Combine dry ingredients. Beat eggs and add buttermilk and milk. Add dry ingredients to the wet mixture, and whisk it up well. Recipe can also be used for corn-fritters, but that’s a different blog-post..

I like to use a standard two once ladle to portion out the batter. Wait till the pancake forms those bubbles on the surface before flipping it over. Then, a minute or two and add it to the stack. Stack them up butter them down, yes you should use real butter, and a touch of maple syrup. Yes, the real stuff. I know the price on this stuff has gone through the roof recently, but, as I only use a small amount, a little goes a long way.

Did I mention that people who overindulge and smother their pancakes in those imitation maple flavor ‘breakfast’ syrups of high fructuous corn syrup should just stick to making those cheap pancakes from boxed pancake batter cause your not going to taste the pancake anyway. I did? Good!

Basic Buttermilk Pancakes

Buttermilk, milk that’s just gone a little wrong… well it’s actually milk that has progressed to the point where fermentation has occurred. This fermentation can occur as a result of letting milk sit until natural bacteria start to ferment the proteins, or can be hastened through the introduction of bacteria into the milk to jump-start the fermentation process. In either case, I’m glad that it lasts a while in the fridge because you only use a little bit o make pancake batter and there’s no way to buy buttermilk by the pint. Its only sold in quarts around here… There is a way to make buttermilk from regular milk using vinegar, but those science experiments are beyond me now. I’ll just buy the quart and  make sure that I’m ready to enjoy pancakes for several days with a loaf of soda bread or two thrown in the mix. So without further ado…

 Here’s what you’ll need:

  •  2 c. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 eggs, well beaten
  • 2 c. buttermilk
  • 1/2 c. milk

 Combine dry ingredients. Beat eggs and add buttermilk and milk. Add dry ingredients to the wet mixture, and whisk it up well. Recipe can also be used for waffles if you add a bit more milk.

 I like to use a standard two once ladle to portion out the batter. Wait till the pancake forms those bubbles on the surface before flipping it over. Then, a minute or two and add it to the stack. Stack them up butter them down, yes you should use real butter, and a touch of maple syrup. Yes, the real stuff. I know the price on this stuff has gone through the roof recently, but, as I only use a small amount, a little goes a long way.

 It is my humble opinion from where I’m standing on my soap box, that people who overindulge and smother their pancakes in those imitation maple flavor ‘breakfast’ syrups of high fructuous corn syrup should just stick to making those cheap pancakes from boxed pancake batter cause your not going to taste the pancake anyway. Humph!

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