My favorite recipes are the ones that I can make with all the normal ingredients that I have stocked in my fridge and pantry. These pancakes are easily made with ingredients that you have already. It’s so satisfying to know that I can whip up a batch of these pancakes whenever I want.
Pancakes are one of those breakfasts that I never really plan for. They aren’t like french toast or quiche where I might have a craving or have leftovers that I need to use up. Sometimes I just wake up and feel like I want to make pancakes for my family. I used to try to make buttermilk pancakes, but that led to problems where I would have to run to the store to get some buttermilk.
Therefore I was so happy when I discovered this recipe that uses only ingredients that I normally stock. That makes it so much easier to make pancakes when I feel like it. These pancakes have no strong taste, so they are perfect to add different toppings like chocolate chips, bananas or blueberries.
You should be careful mixing the batter after adding the flour to the liquid ingredients. Too much mixing will cause it to get tough and chewy. You should stop mixing right after all the flour is moist. A trick that I use is adding the dry mixture to the liquid, I find that it makes it easier to get a more mixed batter, without mixing too much.
I find it best to add the chocolate chips after I have poured the pancake into the pan, instead of adding it straight into the batter. When making pancakes it’s important to keep an eye on the temperature of the cooking surface. Too hot and you will burn the pancakes, too low and they wont get that nice browned color. You want to flip the pancake when you see bubbles and you can lift up a side to take a peak underneath.
So how does this recipe cost compare to buying pancakes? Well the total recipe prices out to $1.70 which per pancake is around $.15 depending on the size of your pancakes. That’s pretty cheap, maybe that’s why every diner loves to sell them at $5-$10 for 4. Although generally those 4 pancakes are pretty large, but that is still at least a 500% markup.
The most expensive ingredient is the flour, but that’s also the ingredient that changes the amount of pancake that you get. If you wanted to cut costs the best way might be to use 1 less egg yolk and whip the whites a bit to get more volume. But changing the recipe like this would definitely change the way the pancakes taste. Compared to pancake mix it’s really very similar, pancake mix for a batch of this size is $.91 but that doesn’t include the milk and eggs that you have to add to the mix. So the total cost of the pancake mix would be about $1.60 which is only $.10 less than this recipe. I would rather be able to change the ratios of ingredients or choose better ones for that amount of money.
No fuss pancakes
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 1 3/4 cups milk
- 2 tablespoons melted and cooled butter
Heat a griddle or large skillet over medium-low heat while you make the batter.
Mix together the dry ingredients. Beat the eggs into 1 1/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter.
Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.
Use a little butter to grease the pan when the butter foam subsides, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches.
The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked.
Cook until the second side is lightly browned, a couple more minutes, and serve