On weekend mornings I used to grab a box of prepackaged biscuit mix to make pancakes. I even photocopied the back of the box and added it to my recipe binder because I was afraid that someday I'd buy a box that didn't include the directions for pancakes.
Yes, that's how I used to cook. Have you read my post on making macaroni and cheese from scratch, and my embarrassing secret?
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At least I didn't use the "just add water" pancake mixes. I never thought those tasted very good. I could add milk and an egg to biscuit mix and make better pancakes, and it really wasn't any more difficult or time-consuming than adding water to a pancake mix.
But I had no idea that it was so easy to make delicious homemade pancakes from scratch, light and fluffy pancakes topped with real butter and maple syrup, cooked to crispy-edged perfection.
When I decided we were going to eat a healthier diet and that I'd cook more things from scratch, I gave up buying that yellow box. I tried several pancake recipes, finally finding a gem in one of my mother's old cookbooks. I halved the recipe, since there are just two of us at home now. This perfect vintage recipe makes approximately 8-10 pancakes.
If you are just beginning the journey to scratch cooking, being self-sufficient and more frugal, this post might just strike a chord with you. If you are already an accomplished from-scratch cook, you might enjoy a new pancake recipe anyway. (Plus you probably enjoyed my story about the macaroni and cheese, right?)
How to make light and fluffy pancakes from scratch
Ingredients for Light and Fluffy Pancakes
3/4 cup milk
2 Tbsp white vinegar
1 cup flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda - I use aluminum-free baking powder (affiliate link)
1/2 tsp salt - I use Himalayan Pink Salt (affiliate link)
1 large egg
2 Tbsp melted butter
Start by measuring the milk into a bowl, then add the vinegar and set this bowl aside for five minutes. This will sour the milk, and you can do this for any recipe that calls for buttermilk when you don't have any.
Using a large glass measuring cup makes it easy to pour the liquids into the dry ingredients when it's time.
Measure the dry ingredients into another bowl and set aside.
After five minutes has passed, add the egg and melted butter to the milk. I whisk the egg into the milk and vinegar first, then slowly pour the hot, melted butter into the bowl while I'm whisking. I'm always worried that I'll cook the egg if I add really hot ingredients all at once. (If you don't have a whisk, use a fork and stir vigorously while slowly adding the butter.)
The secret to making light and fluffy pancakes is to add the wet ingredients to the dry ingredients, not the other way around. Add the combined sour milk, egg and butter to the dry ingredients next. Be careful not to overmix the batter. Stir just long enough to combine the ingredients.
At this point I let the batter rest for about five minutes while the skillet is warming up. It's hard to describe what happens to the batter during this time: it becomes sort of dry but fluffy, almost like "marshmallow fluff" but not sticky. If you let yours set for a bit, you'll see what I mean. The consistency changes completely. You can't pour this pancake batter onto the skillet, you'll have to spoon it out of the bowl.
Warm up the skillet and grease it lightly with butter or coconut oil. (You might need to add more butter or coconut oil between batches too.) You'll know the pan is hot enough when you sprinkle a few drops of water on the skillet and they sputter and dance.
Gently spoon or scoop about 1/4 - 1/3 cup of batter on to the skillet for each pancake. When bubbles form on top of the pancake and the edges look dry, flip the pancake over and cook without turning until the second side is ready.
The top is golden brown and the edges are just dry enough. This one is perfectly done!
Hubby says that these pancakes are much more filling than the flatter, heavier ones I used to make, and they are absolutely delicious. I know you'll love them too.
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