I don't know about your kids, but mine could eat pancakes (or as my 4 year old has called them since 2 years of age "Panytakes") morning, noon, and night! As a matter of fact when we go to our favorite restaurant the waitresses know my kids as "The Pancake Kids", b/c they will get 3 orders each (that is 9 pancakes) and they will eat nearly every single pancake!!
I have tackled many complicated dishes like Bouillabaisse,
Braciole, Beef Wellington, Greek Stuffed Chicken...all those dishes have multiple and involved steps and I haven't shied away from them and yet.....
When it comes to pancakes I always think:
"Ughh, too many steps!
I don't feel like standing there and flipping pancakes while the family eats them up
before I get a chance to even eat one!"
In response to that I came up with some ideas to help remedy those situations + one phenomenal pancake recipe!
First the recipe I came up: My kids LOVE fluffy pancakes, so I knew I had to come with a buttermilk recipe with some baking powder and soda to achieve that fluffy texture.
This makes a recipe makes a TON!
Like 48 regular sized smallish pancakes or 18-20 rather large lumber jack sized ones!
|I made all lumberjack sized pancakes- of the batch 1/2 Blueberry Vanilla|
Amazing Fluffy Faux Butter Milk Pancakes
- 5- 1/4 C of buttermilk-- Or--
- 4-1/2 cups milk & 3/4 cup white vinegar or 1/2 C fresh lemon juice
- 6 cups all-purpose flour
- 3/4 cup white sugar
- 2 tablespoons baking powder
- 1 tablespoon baking soda
- 1 tablespoon salt
- 6 egg
- 3/4 cup butter, melted
- Extra Virgin Coconut Oil (EVCO)- as needed
- OPTIONAL: 1-2T Vanilla Extract (or extract of choice) - depending on taste
- OPTIONAL: Fresh blue berries, cranberries, chocolate or other flavored chips, banana slices...-whatever your tastes bud cry out for!! :-)
|These blueberry Lumberjack sized pancakes are nearly ready to turn|
- If you do not have butter milk -combine milk with vinegar (or lemon juice) in a medium bowl and set aside for 5 minutes to "sour".
- Sift flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk eggs, vanilla, and butter into "soured" milk. (I use a HUGE 6 QT storage container)
- Pour the sifted flour mixture into the wet ingredients and stir with large wooden paddle until lumps are gone.
- Heat a large skillet over medium heat, and drop tablespoon or so of EVCO .
- Pour 1/4 cupfuls of batter or I use a ladle to pour onto the skillet, and cook until bubbles appear on the surface.
- Flip with a spatula, and cook until browned on the other side.
ON to my remedies to standing there flipping 'cakes while the family devours what I have just made and eating alone surrounded by a pile of dirty dishes.
I made about 25 pancakes, I made them so large kids ate 1 each and hubby ate 2 with the rest of pancakes and batter I:
- Packaged the pancakes up in wax paper sheets and placed in a freezer storage bag and LABELED with date and contents!!
- Remaining batter I poured into a clean upcycled ketchup bottle & placed in the refrigerator to have on moments notice.
- This will allow me to have the convenience of a "shake and pour" item yet with a more frugal and fresher option.
- Just squeeze desired amount on to a prepared griddle or skillet
- I will use this batter by week's end, probably tomorrow.
- With fresh eggs in the batter I wouldn't keep batter longer than 1 week!
Having freshly made frozen pancakes
WITHOUT preservatives from the freezer ready to eat is so much healthier then consuming store bought, a huge time saver, and cheaper than eating out.
If I want to make them fresh
I can just shake, then squeeze from my bottle,& whip out a small batch for the kids in the morning even if it is just one
and not feel like a short order cook!