Sundays meant waking up early, getting ready and going to Church. It also meant a big family breakfast, complete with Mom’s homemade pancakes or waffles! This was one of the first recipes I learned when I moved out many years ago. It is so simple to make and loved by my daughters and coworkers!
2Tsp Baking Powder
1/4C Oil (Vegetable or Canola)
1 1/4C Milk
1tsp Ground Cinnamon (optional)
I like my one bowl messes, so I start this recipe by combining the dry ingredients and then the wet. Add your flour, sugar and baking powder to the mix. Take a whisk and stir the dry ingredients together. Add the egg, then the oil and milk. Add cinnamon here if you would like. Mix together until well incorporated, there will still be lumps. I usually make a double batch so I have extra to freeze. Once the wet and dry ingredients are stirred together, set the bowl aside. Get your griddle or pan out and preheat. I use our griddle about 325F and set the stovetop to 5/10.
Setting the mix aside will help the dry ingredients to absorb the wet, making your mix thicker. If the mix is too thick, add a bit of milk, then oil until you reach the desired consistency. If you want to add cinnamon, now is the time to do it. I suggest a 1/4C of milk to a 1tbsp of oil for ratio. Stir the pancake mix until all the clumps have dissolved. Letting the mix sit is key to fluffy pancakes. I usually mix well, then let the griddle come to temperature before stirring the mix again. I whisk it, ensuring there are no clumps and thin as needed. The mix should be thick to stir, but still in a runny batter form. If you are making waffles, thin the mix a bit further so it is runnier. Add more milk than oil, but in small amounts.
Spoon a small ladle, about 4-6″ in diameter. Cook the pancakes until bubbles form, then flip. Once you see steam coming off the pancake, you know it is cooked. For waffles, thin this recipe a bit using 4:1 milk to oil ratio until the batter is thinner and easily runny. Pour the batter into your waffle maker as per the directions
We often make a double batch of french toast, pancakes or waffles and freeze what is left over. Putting the leftovers into a ziploc bag then right into the freezer is easy. My kids can take the bags out, and put the frozen french toast, pancake or waffle into the freezer for a quick and easy breakfast. Who needs eggos when you can make them yourself?