Make Four Weeks of Pancakes in 10 Minutes

After my Freezer Meal adventure, I’ve been trying to find ways to keep up the convenience.  I’m always looking for ideas that help me have fast and healthy meals ready to go.

I recently read this statement somewhere (probably on Pinterest) – “We are pancake people.”  And I thought, YES!!!  So are we!!  Every Sunday for almost our entire stay in Germany, I’ve made pancakes for breakfast.  We LOVE this weekly tradition.

But we have no Bisquick here, so all pancakes must be made from scratch.  Not that that’s a bad thing, mind you.  I once bought a few boxes of the healthified version of Bisquick when we lived in the US only to realize that by the time I added all the extra ingredients that I wanted, I may as well have just made the whole thing myself.

And, seriously, making pancakes yourself is SO easy.  And you know what is just as easy??

Making four weeks of pancakes in only a little more time than it takes to whip up just one batch!

We have tried tons of different pancake recipes, and the recipe you find below is my own creation based on years of taste-testing experience.  Note that I use this recipe to make three different pancake bases: plain delicious buttermilk pancakes, cinnamon pancakes, and chocolate pancakes.  Use them either as is or as a springboard to discovering new family favorite flavor combinations.

To add some pizzazz to the buttermilk base, try throwing in some blueberries (fresh or frozen), strawberries (diced or sliced), or mini chocolate chips.  Really, you can add anything you like to this one.

To dress up the cinnamon base, stir in some chopped pecans or walnuts, pumpkin puree, gingerbread spices, or chopped white chocolate.

To add variety to the chocolate base, toss in some chocolate shavings (left over from making amazing chocolate chunk cookies), peanut butter chips, dried cranberries, or toasted, chopped almonds.

Thrifty Travel Mama’s Easy Pancake Mix

1 cup unbleached, all purpose flour (3/4 cup if making chocolate pancakes)
1 cup whole spelt or whole wheat flour
1/4 cup cocoa powder (if making chocolate pancakes – I like lots of cocoa but you can use less)
1 Tbl ground flax
1 Tbl wheat germ
1 Tbl cinnamon (if making cinnamon pancakes – I like lots of cinnamon but you can use less)
2 tsp natural or brown sugar
1 tsp baking soda
1 tsp baking powder
pinch of salt

First, assemble the cast of characters. We’re all about getting some healthiness in with our pancake fix, so this quick and delicious breakfast mix is not afraid to get its whole grain-flax-wheat germ thang on.

Next, get your materials ready. I store my pancake mix in glass jars formerly of spaghetti sauce fame. I assemble my mix on sheets of parchment paper.  You’re also going to need some measuring cups and spoons… obviously.

Start with some good ol’ flour. If you don’t like the taste of whole wheat, try whole spelt.

For the chocolate pancake mix, make sure to only use 3/4 c white flour instead of 1 whole cup. Then add 1/4 cup of cocoa powder and turn that whitey tighty mountain peak into a dark and brooding volcano.

For cinnamon pancakes, give the pile a nice spicy shower.

To all mixes, add two teaspoons of natural, granulated (or brown) sugar. You can leave this out if you’d like or substitute another dry sweetener.

Next, get your flax and wheat germ out. If you need to do this when no one is looking, then so be it!  There’s no shame in sneaking some health food in the family breakfast game.

Finally, swirl some rising magic onto your mountain – add the baking soda and baking powder. A pinch of salt is good but not required.

Carefully gather two opposite sides of the parchment paper together. Gently place one of the folded ends into the opening of the jar. Slowly shake the dry mixture so that it falls into the jar and not all over your counter. If you are running out of room, gingerly tap the jar on the counter to settle the mix down a bit lower.

Whew! Mine just fits. If you’re selected a jar that is much too small for your mix, simply dump the mix back onto the parchment paper and go in search of something bigger. I use jars but plastic zip top bags or containers would work just as well.

You really should make the chocolate mix – it just comes out so darn pretty.

Now gather all the mixes together…

…add fancy schmancy labels to the front….

…and cooking instructions on the back. Mine are super simple so that Doc Sci can be the pancake chef if I need to feed the baby (or want to sleep in a few extra minutes – ha, yeah right!).

Pancake Cooking Instructions

Dump mix into a large bowl.  Whisk ingredients around a few times.  Then, add the following:

  • 2 large eggs
  • 2 cups of buttermilk (a 500g container for those in Germany)*
  • 1 Tbl oil (I use sunflower oil)

* – If you don’t have buttermilk, you can make your own or use plain milk.  But, I highly recommend real buttermilk.  It reacts with the baking soda to produce some real dreamy pancakes.

Using a whisk, combine the wet ingredients with the dry just until smooth but not lump-free.  If the batter is too thick, add a few tablespoons of milk to the batter and whisk several more strokes.

Pour pancake portions one at a time onto a hot griddle, and fry until golden on both sides.  I’m not an expert on pancake cooking methods, so if you need more instruction on flipping the perfect flapjack, Google it!

Pancake batter can be whipped up the night before and stored in the fridge until ready to cook.

What about you?  What are your family’s favorite pancake flavors and mix-in combinations?

3 thoughts on “Make Four Weeks of Pancakes in 10 Minutes

  1. Pingback: The 2012 Thankful List « Thrifty Travel Mama

  2. Pingback: Simple Pleasures: Crunchy Brown Sugar Walnut Granola « Thrifty Travel Mama

  3. Pingback: Make It Yourself: Coconut Vanilla Brown Sugar Body Scrub | Thrifty Travel Mama

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