make pancakes

1 1/2 cup self-rising flour
1 1/4 cup milk
2 eggs
3 tablespoon oil
1 tabelspoon vanilla extract
3 tablespoon sugar
a little bit of ground cinammon

Put ingredients in a bowl.
Mix well until blended.
Let the batter sit for about 20 minutes.

Grease a teflon pan with very little butter.
Add a ladle of the batter, and fry for about 2-3 minutes.
Flip over and fry the other side. Repeat…

I serve them with honey, fig jam, and home-made chocolate syrup.

These are the ones I made today. First attempt. Next time there will be more, and I’ll make the chocolate and jam myself :)

The pancakes were for a car camping trip so I kept things simple and got some Bob’s Red Mill pancake mix, using whole milk instead of the water and butter instead of the oil (sorry vegans). Butter is easier to measure than oil if you’re not in a kitchen. I also brought some toasted walnuts (using Daniel’s walnut toasting technique) and bananas to mix in.

The griddle on top of the camping stove was a little uneven, so all of the pancakes had a bit of a gradient between singed, golden brown, and a bit rare, but nobody complained. Of course we had maple syrup too, and not too much ended up on the picnic table.

I make pancakes just about every weekend. I made pancakes today, even.

Today’s pancakes were:

Griddle, set on the burners, then

2 cups nonfat milk
2 eggs
1/4 cup canola oil

Beat that together, then added:

1 cup oatmeal
1 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt

Blended gently until mixed, then

Laid them all out on a hot griddle. A griddle makes a huge difference in the ease of the creation of pancakes. If all you’ve ever used is a fry pan, you’ll have bubbles of joy making them on a griddle.

This recipe made 12 large pancakes. They were served with Grade B maple syrup.

Variants on the above: you can use 2 cups of any sort of flour or grain. Buckwheat’s traditional. Barley flour is less traditional, but a nice, light whole grain. Oatmeal or oat flour is my favorite. You can use 1 1/2 cups white flour with 1/2 cup wheat germ.

If you use buttermilk, you have to put in baking soda, and less baking powder, but I don’t remember the ratio right off the top of my head. You can also use powdered milk or powdered buttermilk without loss of flavor, so pancakes is an easy breakfast when you don’t have enough eggs to make eggs (but you still have a couple of eggs around), and you’ve run out of milk.

I’m a huge believer in real maple syrup. Mrs. Butterworth’s is crap.

Being a 27-year-old man, I expect most people can follow this recipe when I can do it. It is for thin pancakes, Norwegian style, by the way.

– 1 litre of whole milk (1) (a litre is appr. two pints for those of you who don’t use the metric system)
– Sugar according to taste (I use appr. 1 dl – that’s on tenth of a litre for those of you who don’t use the metric system)
– A bit of salt – make a hill in the palm of your hand the size of your thumb’s nail.
– 3 or 4 eggs (2).
– Flour

Pour half the milk in a bowl, add sugar, salt and eggs. Whip it till it’s well mixed. Add a bit of flour and mix it, add some more flour, and continue till it’s thick. Make sure there are no – or at least as few as possible – lumps of flour left. Add the rest of the milk and whip it. Add more flour if necessery. It should be a bit thick, but not very.
Let it rest in your fridge for half an hour or so, then whip it again and get ready for some frying.

Get a frying pan the size of your plates. Heat it at 5/6. Remember to put some margarine in the pan while heating it. When it’s warm enough, reduce the heat to 4/6. Pour some of the “røre” (don’t know the english word for it – it means liquid dough), enough to cover two thirds of the pan, then twist and turn the pan to make it cover the entire frying surface. The pancake should be around a millimetre or two thick. When all the “røre” on top of the pancake is stiff, either use a spatula, or if you’re a pro, flip it over in the air. When it’s golden brown on both sides, it’s done.
If you have trouble flipping it (with or without the spatula), make sure you’ve added enough flour.

Best served either with small bites of bacon and/or sugar, or blueberry, strawberry or raspberry jam (REAL berries are required). I’ve also got a recipe for a homemade sausage stew that is great with pancakes.

1) Should you prefer semi-skimmed or skimmed milk, feel free to use that instead, but I prefer to use whole milk for pancakes).

2) Please support good animal care by using eggs from free-walking, sun-bathing hens. In Norway, these eggs are branded ”Økologisk” (“Ecological”).

that whenever we spent the night at Grandma’s house, breakfast the next morning would always be pancakes. But not just any pancakes. Oh no. We got to eat animal pancakes. When we were very little, my grandmother would pour the pancake batter into the shapes of monkeys, horses, birds, giraffes, or dinosaurs. When we finally reached the age when we could be trusted to wield the batter cup and not burn our arms off (lol) we got to make our own animal creations. Now whenever I make pancakes for my daughter, I always make her animal ones. It’s just a way of passing on the torch, I suppose. :P

I love pancakes and especially with eggs on top, dripping yokes with the maple syrup. Yummy! I don’t have a kitchen…don’t suspect I will for at least another year, but someday….someday I will make pancakes again. Untill then..I’ll have them at Denny’s Restaurant!

If you know how to make crepes then you know how to make pancakes!...I should make some this week!

when I had my daycare. I would make a huge bowl of batter and make little pancakes on this cool electric griddle my brother got me for Christmas( but the idiots who did my floors, moved my fridge and broke it ARG!) The leftovers stack perfectly in my plastic containers and I put them in the fridge.
I put applesauce, wheatgerm,and protein powder to punch them up.I like Flax seed oil on top, it tastes like walnuts :)and strawberries YUM!

...to making a grand batch of them for my late-ass breakfast this morning!

Huzza!