These are very basic recipes--but both are favorites with my kids! We don't just have these for breakfast--we often have pancakes or waffles for dinner, too. Top them with some fresh fruit to make them extra delicious. These recipes easily serve my family of five with leftovers.
- 2 1/2 c. flour
- 2 T. baking powder
- 2 T. sugar
- 1 t. salt
- 2 eggs
- 2 c. milk
- 1/4 c. vegetable oil
- Mix together and bake on hot griddle. Don't over mix the batter. It should be slightly lumpy if you want thick pancakes. If you mix the batter until it is completely smooth, your pancakes will be much thinner.
- Variations: For healthier pancakes, you could use whole wheat flour or half whole wheat/half white flour. You could also add blueberries to make blueberry pancakes or use food coloring to change the color of the pancakes for a holiday (i.e., green for St. Patrick's Day).
- 2 1/2 c. sifted all-purpose flour
- 4 T. sugar
- 2 t. baking powder
- 1/2 t. salt
- 3 eggs
- 2 c. milk
- 1/2 c. vegetable oil
- Sift together flour, sugar, baking powder, and salt.
- In a bowl, beat the eggs, add the milk, and then add the sifted dry ingredients.
- Cook your waffles following waffle maker instructions.