How I’m managing and Pancakes from Scratch!
So, many of you have asked how a foodie like me is managing without her kitchen? Well…. a picture is worth a thousand words…..
THIS is my temporary kitchen! Right smack dab in the middle of our basement, beside the old laundry tub, where I am doing my dishes. It’s funny, I am not at all thrown by this (not yet anyway), and have been enjoying the campout feel of our little set up. The very first meal I made in this little kitchen was pancakes on day one of distruction.
Did you know today is Pancake Tuesday? Guess what we’re having for dinner?! Dare ya to make them too! Tell us what you served with your pancakes and what your kids thought of them… I’d LOVE to hear your stories!
This is an easy and fail proof pancake recipe! Promise.
Basic Scratch Pancakes:
- 2 cups flour
- 2 cups milk (I use rice or almond)
- 2 tbsp baking powder
- 2 – 4 tbsp oil or melted butter
- 2 eggs
- pinch of sea salt
- 1 tbsp brown sugar
- REAL maple syrup
Mix dry ingredients in bowl. In separate bowl, wisk together eggs and milk. Add in melted butter. Next, pour 1/4 wet mixture into dry, continue until all is mixed. Let sit for 5 minutes. It will get bubbly. Do not distrub bubbles, they are good and will ensure your pancakes are light and fluffy. Using small ladle, ladle pancakes onto hot skillet. As soon as bubbles form and start to pop on top of pancake, flip. Let cook for another minute and you’re done! 
Serve with fresh local maple syrup and fresh berries.
YUM!
Now, if I can make scratch pancakes in these conditions, there is NO reason at all why you’d have to buy one of those pancake mixes (containing all sorts of nasty’s). Trust me, these are easy and really REALLY good!
Happy Pancake Tuesday!!
where’s the blueberry eyes and chocolate chip smile?? Have to say, I love that rustic counter top. For some reasonmakes me hear the banjo from “deliverance”…hahahaha!
Thanks for the pancake recipe. I will use it tomorrow. I didn’t realize I could substitute rice milk/almond milk and the pancakes would still turn out. Thanks for this tip!! Love the pic of your makeshift kitchen. You could cook anywhere!
Hi Allison! If you want to make them truly vegan, you can substitute any of the following (equals one egg):
(my preference is the ground flax seed it does change the colour, but not the flavour or consistency)
2 tbsp ground salba + ½ cup water mixed together
2 tbsp ground flax + 3 tbsp water
½ banana, blended or mashed
¼ cup tofu
3 tbsp applesauce
1 tbsp psyllium husks + 2 tbsp water
I am totally making these tonight!!! Thanks for the great recipe!
(and it’s nice to see the wine front and center in the makeshift kitchen ; )
In my rustic kitchen (love that!), I made a trifecta of toppings… thank you Owen for the term!
Trifecta pancakes:
- strawberries and cream
- blueberry sauce
- classic maple syrup with a dusting of powdered sugar
How did your pancakes YOUR turn out?
THANKS for the GREAT and SIMPLE pancake recipe — I made them on Tuesday — added blueberries ,banana and cinnamon — a family hit !! Good to hear all is going well in the
“kitchen” — enjoyed the reno photos.
Hi Lisa, used your pancake and loved it! Pancakes were super easy and nice and fluffy!! Thanks again.