I received this cookbook in 1996 at one of my wedding showers, and it’s one of the few cookbooks that I still turn to after 16 years of marriage. I have used this time and time again, even in recent years when my cooking style and tastes have changed quite a bit. It remains a great reference tool, and I’ve learned to make ingredient substitutions where necessary.
The blue paper sticking out from the top of the book marks the pancake/waffle page, the most often used recipe in the book (thought I’ve made a few substitutions). No, I don’t generally eat grains, but my family does and they love them some pancakes and waffles. My girls make these on a regular basis….it’s their go-to meal when I tell them it’s their turn to make dinner.
And believe me, making them from scratch is the only way to go. It takes no time at all, requires only basic ingredients and they taste SO.MUCH.BETTER than a certain box mix. At a recent sleep-over, one of my kids was disappointed to find box-mix pancakes for breakfast. They were eaten without complaint, but later she told me, “Mom, ours taste so much better than those!”
- 2 cups all purpose flour (can use whole wheat, though they will be more dense. I usually use a mix of both)
- 1 tbs sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 2 eggs, lightly beaten
- 2 cups milk (I use coconut milk, but any milk works)
- 4 tbs butter, melted and cooled a few minutes
Mix all dry ingredients together in large bowl.
In another bowl combine eggs and milk, then whisk in the melted butter. Be sure the butter has cooled a bit after melting to avoid scrambling the eggs when mixed.
Add all wet ingredients to dry ingredients and mix well. Batter will be lumpy…that’s ok! Also, if you use coconut milk it may be a bit thicker than usual. This is also ok.
Heat a griddle over medium heat and pour about 1/4 cup of batter onto griddle. Cook about 2 minutes, or until bubbles cover the surface of the pancake. Flip and cook about 2-3 more minutes, or until golden brown and cooked through.
Makes 16-20 pancakes.