We grew up making pancakes. And not just for breakfast. For several years, they were the staple of Sunday nights with friends. Then when my brothers were in college, I would visit my Mom’s house just in time to whip up several batches for hollow-legged young men staying overnight. The Astronomy club members were a personal favorite, they walked around looking up and missed seeing any messes below.
I was looking for a basic recipe without sugar and found this one. It originally had 1 tablespoon of sugar in the original recipe so I tried it without sugar and liked it.
Easy to make, and even easier to make a second dry ingredient batch in glass jars and save it for later use. Just like the brownie recipe. It’s how to make your own “boxed” ingredients for your own use and for gifts if you remember to add the wet ingredients on a label on the lid.
I’m also a fan of the gifts in bags from homegrown herbs and other plants, there is no substitute buying them from a store.
Basic Sugarless Pancakes
Start with 1 1/2 cups all-purpose flour. If you want to play with this recipe you could substitute half with wheat flour or almond flour.
1 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
3 tablespoons butter, melted
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.
Pour globs into a pre-heated, medium high pan with shortening or butter. I use shortening.
Turn when bubbles appear.
If the pan is not evenly-heated, the pancakes will initially look uncooked. Once turned, check by making a small cut on the pancake edge to ensure it’s cooked all the way through.
Brown on both sides.
Serve hot with maple syrup or better yet, fresh honey.
When I have extras, I freeze them individually then store in a plastic bag for later re-heating.
These hold up well frozen.