Pantry Pancakes

This recipe for pancakes is one of the tastiest I’ve had. The batter combines white and wheat flour with traditional pancake ingredients like milk, eggs, and vanilla to create a light but filling pancake with a fantastic flavor. The recipe is one I grew up with and was adapted from a resturant recipe for a cafe in California more than 20 years ago.

Please be forwarned, if you are used to the taste and texture of pancakes made from a mix you may have a hard time going back after making these. Just a warning.

Pantry Pancakes

2 eggs
3 1/4 cup milk
2 Tbsp. vanilla
1 tsp. salt
3/4 cup sugar
3/4 cup oil
2 cups white flour
2 cups wheat flour
4 tsp. baking powder

In a large bowl beat eggs until fluffy. Add milk, vanilla, salt, and sugar. Mix well.

Add oil and mix carefully.

Add 2 cups white flour and mix.

Add 2 cups wheat flour and mix again.

Add the baking soda and mix well.

Heat skillet and prepare pancakes.

NOTES:

• The batter can be stirred using an electric beater or wire whisk.
• Baking soda should be added right before cooking.
• You can store leftover batter in the fridge several days. Bring to room temperature and stir before cooking.
• The same batter can be used to make waffles.
• For a slight flavor change, or for those that lactose intolerant, substitute all or part of the milk for Kern’s Apricot Nectar.

I hope you enjoy this recipe. Please, let me know what you think!!