How do you make pancakes from scratch?!

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Pancakes

The measurements here will give you 8 pancakes

Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Method
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

PANCAKES
2 eggs
2 cups all-purpose flour
2 3/4 cups milk, *see note
1/4 cup vegetable oil
2 tablespoons melted butter
3 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease a heated griddle.
Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.

Cook pancakes until puffed and dry around edges (tiny bubbles will begin to form).

Turn and cook other sides until golden brown. Flipping once should be enough. The first pancake isn't always the best one.

Note: Buttermilk, yogurt, or sour cream may be substituted for some or all of the milk.

This may cause the batter to be too thick or too thin; adjust accordingly by adding milk to thin or flour to thicken. When you use a sour ingredient, cut the baking powder by 1/2 tablespoon and add 1/2 teaspoon baking soda. If you don't have buttermilk, you can add powdered buttermilk to the milk (a good thing to have on the shelf).

Makes about 18 four inch pancakes.

BEST EVER WAFFLES OR PANCAKES

1 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. corn meal (optional)
2 eggs, separated
5 tbsp. sugar
1 cup buttermilk, plain yogurt or sour cream
1 cup milk
6 tbsp. melted butter or shortening


You can make this ahead of time and store it in a sealed container in the refrigerator so that it will be ready for breakfast each morning.
Whisk together flour, baking powder, baking soda and salt.

Whip egg whites, set aside. Beat egg yolks with sugar and stir in milk. Beat in flour mixture. Add melted butter or shortening.

When thoroughly combined, fold in beaten egg whites.

If batter is too thin, add a tablespoon of flour; if batter is too thick, add a tablespoon of extra milk, adjusting the batter until it has the consistency of very heavy cream. The batter may thicken upon standing and may require adjustment again.

Serve dotted with butter, drizzled with maple syrup or topped with a spoonful of marmalade or fruit.

Variation: Once batter is on the griddle, add fruit such as blueberries, strawberries or bananas.