I’ve recently been asked to create a cookbook, specifically of breakfast items. Breakfast has, of necessity, become a big as heck deal at our house, so I’m getting better at it every day. I thought I would share my basic pancake recipe, with some thoughts on how to embellish it. Okay, okay… I’ll admit that it’s not MY recipe. I use the basic recipe from the Better Homes & Gardens cookbook. It’s a staple. I will, however, take credit for the modifications.
The great thing about making pancakes this way is that I know this recipe works. I also know that I can change it up by adding or substituting an ingredient or two. This way the same old pancakes don’t really feel like the same old pancakes. We can have pancakes once a week, and as long as I add a variation once in a while, it feels like a completely different breakfast.
I just used a basic syrup today. It is made from equal parts of sugar, brown sugar, and water, and boiled for a couple minutes. You can add a capful of Mapeline after it comes off the stove, if you want. I usually use about 2/3 cup of each, which gives us plenty for the amount of pancakes I make.
- 2 eggs
- ½ cup vegetable oil
- 2 cups milk
- 2 cups flour
- 2 T. sugar
- 4 tsp. baking powder
- 1 tsp. orange extract
- 2-3 tsp. poppy seeds
- Lightly beat eggs, then stir in oil and milk.
- Add sugar, baking powder, and flour, and mix until combined.
- Add extract and seeds, and stir to combine.
- Drop onto hot griddle and cook until edges are dry and bubbles appear on top. Flip pancaked and cook on other side.
- Serve with butter and syrup.