Short on eggs and all-purpose flour I made some adjustments to our usual pancakes and was delightfully surprised. Because I often make bread, we normally have all the items listed below in our pantry.
If you add the items in the order listed, you can do this with a minimum of utensils speeding clean up.
Yield: 10 Flapjacks each ~4″ across
- I used an egg beater to thoroughly mix:
- 1 Tbsp. Baking Powder
- 1/4 cup corn meal
- 1/4 cup all-purpose flour
- 1/4 cup rye flour
- 1/2 cup whole wheat flour
- In a 2 cup measure with the same egg beater beat until frothy:
- 1 cup milk
- 1 Tbsp. dry milk powder
- 1 Tbsp. oil
- 1 Tbsp. honey
- 1 egg
- Add the liquids to the dry mixture and blend with the same egg beater until smooth.
- Preheat your griddle so a few drops of water will instantly sizzle and dance, but not so hot that it smokes. Allowing the batter to rest gives the baking power time to start forming bubbles.
- Spray oil on a hot griddle and pour batter forming 4-inch circles.
- Flip when the edges of the circles look dry and bubbles break.
- The second side takes about half as long to cook. Remove from griddle and enjoy.