{"id":109,"date":"2009-08-03T15:55:10","date_gmt":"2009-08-03T21:55:10","guid":{"rendered":"https:\/\/spoon.ernstrom.net\/?p=109"},"modified":"2014-06-10T15:32:02","modified_gmt":"2014-06-10T21:32:02","slug":"pantry-pancakes","status":"publish","type":"post","link":"https:\/\/spoon.ernstrom.net\/?p=109","title":{"rendered":"Pantry Pancakes"},"content":{"rendered":"

\"PantryPancakes\"<\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n

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Pantry Pancakes<\/strong><\/p>\n

2 eggs
\n3 1\/4 cup milk
\n2 Tbsp. vanilla
\n1 tsp. salt
\n3\/4 cup sugar
\n3\/4 cup oil
\n2 cups white flour
\n2 cups wheat flour
\n4 tsp. baking powder<\/p>\n

In a large bowl beat eggs until fluffy. Add milk, vanilla, salt, and sugar. Mix well.<\/p>\n

Add oil and mix carefully.<\/p>\n

Add 2 cups white flour and mix.<\/p>\n

Add 2 cups wheat flour and mix again.<\/p>\n

Add the baking soda and mix well.<\/p>\n

Heat skillet and prepare pancakes.<\/p>\n

NOTES:<\/p>\n