Easier Than a Box Pancakes

Perfect for a lazy Saturday morning using all pantry staples.

Serves 2

I used to love making pancakes in the morning as a kid with my mom. This recipe highlights the ease of the box mix, while elevating the pancakes with whole ingredients and cooking in butter to get a crispy crust. I always make after going to the farmers market when I have fresh local flour, eggs and maple syrup. This recipe makes about 4 pancakes and is easy to scale for more.

Ingredients

1 cup flour (I use whole wheat)

2 teaspoon baking powder

pitch of baking soda

pitch of salt

cinnamon to taste

1 egg

3/4 cup milk (any type)

bit of olive oil

maple syrup for batter and topping

fruit and mix-ins (optional)

Unsalted butter for pan

Process

Preheat pan on low heat (I prefer stainless). Whisk dry ingredients in a bowl. Add wet ingredients to the top and mix. Adjust with my flour and milk based on your desired consistency. Add any mix-ins like bananas, blueberries, chocolate chips.

Add a good amount of unsalted butter to pan and let it brown. This gives that crispy crust. Laddle about 2 scoops of batter in the butter. When the bubbles stop and the bottom is a gold brown, add more butter to the pan and flip. Pancakes need a couple of minutes on each side, be sure to adjust the temperature from low to low-medium as needed.

Enjoy with additional fruit and maple syrup.

Refrigerate any leftover mix and use the next day