I love breakfast; more importantly, I love breakfast food. There’s something to be said about getting up early and making a good breakfast. Maybe I’m biased since I’m a morning person, but the great thing about the typical breakfast is that it is fast and easy to make.
When it comes to breakfast, pancakes are my specialty. While yes, they are easy to make, after living three years in a scholarship house I’ve seen some messed up looking cakes or, in those cases, crackers.
To prevent a case of the pancrackers from happening to you I suggest you make up a large batch of pancake mix that you can use multiple times and add the wet ingredients depending on your needs.
Dry Pancake mix:
4 cups flour
3 1/2 tablespoons of baking powder
2 half teaspoons of salt
3 tablespoons of white sugar
This mix should last you at least several batches. Store in a dry container.
Wet ingredients:
3 cups of milk
2-3 eggs
3/4 cup of oil/melted butter
This will make about 20 pancakes. Adjust to your needs. Mix the wet ingredients with the dry mix until smooth. So when it comes to actually cooking the pancakes – and I cannot stress this enough – there are only two things you need to do: grease the griddle and wait to flip the cake until most of the bubbles in the pancake have seeped to the top and popped. Give the cake another minute or so on the opposite side and serve. It may take less than a minute to reach the golden-brown color you desire, so use your best judgment.
