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Pancakes are so easy to manipulate into shapes to teach with, so we are going to start doing plates of multiplication equations. Maybe one or two a week. I am hoping it will help. I know this works for the alphabet.
We are also using flash cards but my child doesn't like studying, bless her heart. She is so not into buckling down with anything, but she makes good grades though. Multiplication tables takes on a whole new meaning when they are on the breakfast table. Maybe she won't know she is studying this way, which is my goal!
Source: From a teacher a while back!
By Robyn Fed from Hampton, TN
This recipe has vinegar instead of baking soda and also has condensed milk in it because I accidentally opened a can. I turned the condensed milk into buttermilk with the vinegar, plus the vinegar makes it fluffy. I use a spoon of mayonnaise instead of an egg since I don't usually have eggs at the end of the month and I like to make batters safe so that children can lick the bowl. This recipe doesn't have vanilla in it but if you taste it, you can taste vanilla.
Mix the ingredients in a bowl and let sit for about 5 minutes. Put on a hot skillet that is sprayed with non-stick spray. When bubbles are all over top then turn.
I put butter and use sugar free syrup on ours.
Sometimes I will take a little warm milk, splenda, and a touch of vanilla and mix it until the top forms a froth and use it as cool whip.
Source: My version of a family recipe (I am a big fan of Apple Cider Vinegar).
By Robyn Fed from Hampton, TN
There is no picture because we ate them too fast! I miss my mom, but I got all her recipes!
Total Time: 10 minutes
Source: My mother would write recipes down on pieces of paper and this is one of them!
This is such a fun pancake idea for kids (and grown-ups too). Stir together the first five ingredients in a mixing bowl. Pour milk into a separate bowl; beat the egg and add it to the milk.
Fry bacon in skillet. Do not empty grease. Whip first two ingredients together. Stir in remaining ingredients. Pour batter into skillet. Skillet should be large and ovenproof. Batter should be 1/2-3/4 inches deep.
Nice, healthier version of normal pancakes. Very good and filling.
These are yummy and good. You can also add blueberries to this recipe or chocolate chips. SO good!
Recipe for Mother Earth Cornmeal Pancakes. Well, breakfast on a daily basis is hard when you are on a budget like mine of $525 a month thru SSI, so what I do is make Mother Earth pancakes. Here is the recipe:
Blend buttermilk, egg yolks, and margarine in bowl. Sift dry ingredients except sugar slowly into milk mixture, mixing well.
I use a large empty catsup bottle or any squirt/squeeze bottle with a screw on lid for pancakes or funnel cakes. Just put the ingredients in and the bottle shake, you can mix right in the bottle. Then squeeze out designer pancakes. If you have leftovers you can even store the batterin the squirt bottle for another day.
These pancakes are extra good and sweet! In my opinion, you don't even need syrup on them, though most people do add the syrup anyway. Very tasty!
Great, from-scratch pancake recipe!
Melt butter in 10 or 12 inch skillet or 9x13 inch glass baking dish. Turn to let butter coat sides. With fork mix eggs, milk, flour, salt and nutmeg.
Bunny pancakes are microwave easy! The kids are going to love this.
This goes very fast. Preheat oven to 425 degrees F. Lightly beat flour, milk, vanilla and eggs together; batter should be lumpy. Melt butter or margarine in a 10"-12" casserole (in oven) until very hot...
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I am looking for the best pancake recipe.
Rose S from Malvern, PA
This is what I have been using for quite a while and have never had any compliants. It's from an old Betty Crocker cookbook from the 1960's. You can change it by adding cinnamon, nutmeg and chopped fruit like apples, bananas, blueberries, raisins, or pecans. Here it is: 1 egg, 1 cup milk, 2 tbsp oil, 1 cup flour, 1 tbsp sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt. Blend egg, milk and oil. Blend dry ingredients together and beat into wet mixture well. Fry in butter or oil below medium heat. Be patient. This makes about 6, 4 inch pancakes. If you like your pancakes thin, add a little more milk. If you add too much milk, add a little more flour. It works for me! Good Luck!
Use any standard recipe but add club soda or lemon lime soda instead of part of the liquid.
Rose - I think you will love this pancake recipe; very light and fluffy, and oh so delicious! The batter will keep in the fridge for a couple of days if you can't make them all at once. Enjoy!!
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
I use to buy Jiffy pancake mix in the small boxes and loved it because they added maple syrup (or flavoring) to it. I can no longer find them in the stores here. I've tried adding syrup to the batter and it does not work out. Does anyone have a recipe for these?
I have not tried this ,but I think the maple flavoring would work better than the syrup. Adams Extract has a Imiatation Maple Flavoring. Use like vanilla flavoring except I would use less to start with until I got the amount I liked. If you got to much it could ruin your pancakes
I was always use vanilla in my pancake batter, it really gives it a good taste.
Try substituting some maple sugar for half the regular sugar. It will give you the flavor and shouldn't affect the results.
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