Pancakes were a big part of my childhood. Every weekend growing up, my dad made us pancakes from scratch. He made them so often, he knew the recipe by heart. Although the pancake tradition isn’t what it used to be, when all of my sisters are home, the fluffy breakfast cakes always make an appearance.
I remember going to other kids’ houses and having Bisquick and feeling pretty good that my pancakes didn’t come from a mix. The following pancakes do. Until I figure out my own pancake recipe, the following from a mix recipe will do just fine.
Pancakes from Pamela
makes 6 4” pancakes (this is not very many, I suggest doubling this if you intend on feeding more than two people)
1 cup Pamela’s Baking and Pancake Mix
1 cup water (add more if your batter is too thick)
1 tablespoon vegetable oil
1 tablespoon flaxseed (for added fiber and fluff!)
1/4 cup blueberries or chocolate chips (or both!)
Heat a large skillet over medium-high heat and grease the pan. It will be hot enough when water droplets “dance” on the surface.
Mix the pancake mix, flaxseed, water, vegetable oil, and egg in a medium bowl. I found that the batter was a little thick, so I added about 1/8 cup more water. You want the batter to be thin enough to pour, but thick enough not to run all over the pan.
When the pan is hot, do a small test pancake. The first pancake is always off. Depending on the size of your pan, pour 2-3 pancakes in, making sure they have enough room to spread. The pancakes will be ready to flip when they start bubbling. This would be the moment to add chocolate chips or blueberries. Flip the pancakes and give it about 1/3 – 1/2 the time it took for the first side to cook.
Stack them on a plate or serve immediately with butter and maple syrup, or whipped cream!