It was quick, cheap and wonderful!
Mix all ingredients together and fry the pancakes. If you want waffles, pour batter into waffle iron!
Source: Just experimenting and trying to please a well deserving husband!
By Michelle Landreth from Lanett, AL
This is a good hint. Another way is to mix up the basic fruit muffin mix in the processor (with fat but not with fruit, liquid and egg) store in bags in the fridge, then make up different kinds as you want them. Not quite as quick, but if you make up a few and have them ready to go it's almost as quick as a mix. I hadn't thought about muffin mix as waffle mix. Glad to have this idea and will pass it on. Thanks.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I am looking for the best pancake recipe.
Rose S from Malvern, PA
This is what I have been using for quite a while and have never had any compliants. It's from an old Betty Crocker cookbook from the 1960's. You can change it by adding cinnamon, nutmeg and chopped fruit like apples, bananas, blueberries, raisins, or pecans. Here it is: 1 egg, 1 cup milk, 2 tbsp oil, 1 cup flour, 1 tbsp sugar, 1 tsp. baking powder, 1/2 tsp.
Use any standard recipe but add club soda or lemon lime soda instead of part of the liquid.
Rose - I think you will love this pancake recipe; very light and fluffy, and oh so delicious! The batter will keep in the fridge for a couple of days if you can't make them all at once. Enjoy!!
Buttermilk Pancakes
5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
I use to buy Jiffy pancake mix in the small boxes and loved it because they added maple syrup (or flavoring) to it. I can no longer find them in the stores here. I've tried adding syrup to the batter and it does not work out. Does anyone have a recipe for these?
I have not tried this ,but I think the maple flavoring would work better than the syrup. Adams Extract has a Imiatation Maple Flavoring. Use like vanilla flavoring except I would use less to start with until I got the amount I liked.
I was always use vanilla in my pancake batter, it really gives it a good taste.
Teresa/Va.
Try substituting some maple sugar for half the regular sugar. It will give you the flavor and shouldn't affect the results.
