Make pancakes scratch! – Does that even make sense? Maybe not, because pancakes don’t have finger nails last time I checked. Oh well – even if it doesn’t make sense, I would argue that neither does buying pancakes when it is so easy to make them from scratch.
Make Pancakes Scratch because Self-Reliance!
Sometimes becoming more self-reliant just means taking a step in the right direction. A lot of progress is usually a combination of a lot of little steps in the right direction. Moving from the habit of eating out toward the habit of eating in can really boost your self-sufficiency levels given time.
So, put down your wallet and pick up your appetite. Let’s make pancakes scratch!
Tools of the Trade
I want to go the blender pancake route. I’ve become very fond of blenders as of late, particularly of a special little blender I have fondly named “Blendy.” She’s a good gal. Blendy the BlendTec Blender is quite photogenic too!
You’ll also need a pan and a pancake turner, often called a spatula. I favor stainless steel pans, but perhaps you’d prefer your non-stick. Whatever works, works…
- 1 1/2 cup milk
- 1 cup wheat berries
- 2 tablespoons canola oil
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Put “Blendy” to Work
Notice the “wheat berries?” Don’t let that throw you if you haven’t used that term before. It is just a fancy way of saying whole wheat “kernels” or some people call them “seeds.”
Add the milk and wheat berries into the blender and blend until good and smooth. Then, add everything else – blending in a “pulsing” pattern 6-8 times so everything gets good and blended.
Let the pancake batter sit for a few minutes, 3-5 minutes should do the trick.
While you’re letting the batter sit, heat up the griddle, or pan, to medium heat. Make sure to grease the surface so the cakes don’t stick.
Pour about 1/4 cup of batter onto the pan and let cook for about 1 minute. Watch the bubbles. When you see the bubbles start to pop and the underside of the cake starts to turn golden brown, it is ready to turn. Turn and cook the other side for about 30 seconds.
Repeat until all the batter is cake-i–fied.
Serve Pancakes Warm
Unless you like them cold. I personally like to spread butter on the cakes while they are still warm so the butter melts in and then pour some pure maple syrup, like they’ve got in Canada, on top.
MmmmmMmm!!! I love me some pancakes. And I love me some self-reliance.
What are your favorite pancake recipes (made from scratch)? Leave your reply in the comments below! 🙂