Delicious and very satisfying, for breakfast or as breakfast-for-dinner. You can even add vanilla for extra flavor. Also, what kid doesn’t burst with excitement to get a Mickey-shaped pancake?
I remember one time on my mission, it was the end of the month and we didn’t have much money left for food. We felt constantly hungry. So I whipped out this recipe, grabbed the small bit of flour and eggs we had, and we made a giant stack of pancakes–and felt incredibly full and satisfied after. Haha.
If you’re making it gluten free, it turns out wonderfully (the picture for the recipe is the gluten free version)–of course just substitute gluten free flour for regular. Also, you may have to add an extra tablespoon or so because it can be runny otherwise. Often with gluten free, you have to add a little extra. Don’t forget when you’re measuring gluten free flour to spoon it into the measuring cup and level off the top with a knife.
Make it a meal with:
- Bacon or Sausage
- Scrambled Eggs
- Fresh Fruit
- Juice
Pancakes
Add chocolate chips and/or blueberries just for fun.
Ingredients
- 1 c. Flour (or gluten free flour with xanthan gum + 1 Tbsp. extra if needed)
- 1 Tbsp. Sugar
- 2 tsp. Baking Powder
- 1/4 tsp. Salt
- 1 Egg, beaten
- 1 c. Milk
- 2 Tbsp. Oil
- 1 tsp. Vanilla (optional)
- Semisweet Chocolate Chips or Blueberries (optional)
Directions
Mix all ingredients and spoon onto heated skillet (350°). Add chocolate chips once batter is on skillet. Flip when golden brown. Makes 10-11 pancakes.
Mitchell Meals 