Pancakes, you say! I can get them frozen, dry in a box, or in a plastic bottle, ready to add water. At times I have used all of the above….but take look at all the unnecessary additives it takes to preserve those precious pancakes. This recipe takes approximately 15 minutes to make a good size batch of these delicious flapjacks, salt free, if you desire. I also selected canola oil, which is one of the more healthy choices.
When you have fed the family or even one single person, at the breakfast table, you can freeze the remaining pancakes in serving sizes, in plastic sealable baggies for a quick reheat in the microwave. You will be getting yourself or your family off to a good start in the least amount of time. One other note about the recipe. If you don’t have sour milk or buttermilk, try adding a tsp. of vinegar to regular milk. Works every time.
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp. baking soda
- 1 tsp salt
- 4 tsp sugar
Combine 2 eggs, well beaten, and 2 cups sour milk or buttermilk.
Add to dry ingredients.
Add ¼ cup melted shortening or oil and mix. Bake on greased griddle.
Note. Milk can be made sour by adding a tsp of vinegar.
Pancakes left over can be frozen for a quick breakfast.