For some reason I have become enamored with pancakes. Very easy to make and very flexible with ingredients. I am planning on having all of the ingredients (powdered milk plus vinegar or lemon juice). I got these ideas from boondocker’s used sports.
Boondocker’s Favorite Pancakes
2 cups all-purpose Flour / 1 tsp. Baking Soda / 1 tsp. Salt
2 Eggs / 2 cups Buttermilk / 2 Tbs. Butter, melted
Pour the batter by large spoonfuls onto a hot, greased griddle or frying pan. Cook over medium heat until bubbles from all over and the underside is golden brown. Flip and continue to cook for a couple more minutes.
These rise high and are delicious. Serve warm and be sure to have plenty of butter and syrup or preserves handy.
For corncakes substitute 3/4 cup cornmeal for the same amount of flour in the recipe (try blue cornmeal)… (I adjusted the measurements to go with one egg. Even then made too many pancakes, but held well for dinner.)
Pesto Pancakes: Add 2 Tbs. of pesto sauce when making batter, but reduce the butter by 1 Tbs.
Cheese & Bacon Pancakes: Mix 1/2 cup of grated sharp cheddar cheese and bacon bits into the batter.
Pumpkin Pancakes: Mix in 1 cup of canned pumpkin and 2 tsp. pumpkin spice mix into batter.
Corny Cakes: Add 1 cup of cream style or whole kernel corn (drained) to batter, reduce liquid some if using cream style.
Dried Berry Pancakes: Plump 1 cup of your favorite dried berries in some hot water and add to batter. Try, raisins, cherries, blueberries, currants, etc.
Banana Pancakes: Add 1 cup of mashed ripe banana, Tbs. lemon juice and 2 Tbs. sugar to batter.
Apple/Cinnamon Pancakes: Add 1 cup of grated apple (peeled or unpeeled), 1 Tbs. lemon juice, 2 Tbs. sugar and 3/4 tsp. cinnamon to batter.
Fresh Blueberry Pancakes: Add 1 cup of fresh blueberries (or fresh picked huckleberries) and 2 Tbs. sugar to batter (fold berries in gently just before making pancakes).