I put a temporary hold on our recent Breakfast Bargains series because I wanted to be able to celebrate National Pancake Week with all of you!
You can check out the first two Breakfast Bargains posts here.
Were you aware that Pancake Week is not just a marketing ploy by IHOP? :
Pancake Week is grounded in ancient tradition. During the Middle Ages, it was common practice to prepare for the austerity of Lent by purging the pantry of luxurious foods such as eggs, butter and milk. These ingredients often became big batches of pancakes. To this day, many communities around the world feast on pancakes all the way through Shrove Tuesday–also known as Fat Tuesday or Mardi Gras–before the season of moderation begins on Ash Wednesday. In fact, another name for Fat Tuesday is Pancake Day.
There you go. The love of pancakes is actually spiritual.
I found a great description of , again, thanks to Allrecipes.
- First, combine dry ingredients thoroughly, breaking up lumps either by sifting them together or by stirring them well with a whisk.
- Next, combine all the wet ingredients in a separate bowl. Don’t skip this step. Yes, it does dirty an extra bowl, but you must mix all the wet ingredients together before they ever touch the dry ones. Why? Because once you pour the two mixtures together, you’re going to:
- Stir gently, just enough to moisten the dry ingredients. Over mixing leads to tough pancakes because the gluten in the flour begins to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes.
- There will be lumps in the batter. Don’t worry about them.
I will be sharing a new pancake recipe each day during National Pancake Week. Today, let’s start with a basic pancake recipe. Easy and you probably have all the ingredients in your house already. This recipe would be easy to modify, based on what you have in your pantry and your family’s preferences.
Old Fashioned Pancakes
Makes 16 pancakes Adapted from .
3 cups all-purpose flour
2 tablespoons and 1 teaspoon baking powder
1-1/2 teaspoons salt
2 tablespoons white sugar
2-1/2 cups milk
1/4 cup and 2 tablespoons butter, melted
1 teaspoon vanilla
- Mix milk, egg, melted butter and vanilla together in a bowl.
- In a separate, larger bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the wet ingredients; stir until incorporated. Let batter sit for about 10 minutes before cooking.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Cost of this breakfast: about $2 (not including toppings). For my family, 16 pancakes will last between 2 & 3 breakfasts. Leftovers can be frozen and either microwaved or heated in the toaster for another breakfast.
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