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
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?