Ok, everyone. As promised, here is my grandma’s recipe for her homemade pancakes and waffles. I have included a gluten, soy and dairy free variation as well.
*One note about the gluten free version…
You will probably need to add an extra 1/2 cup or so of water to the batter (as notated in the recipe below.) Gluten free flour tends to absorb moisture much more than wheat flour, so it often requires more liquid when cooking.
This is a basic recipe that is a great base for any type of flavor you’d like to add! You could make variations using pumpkin puree and pumpkin pie spice, or by adding cinnamon, vanilla, or fruits such as blueberries or strawberries.
You could also do chocolate, peanut butter, cinnamon raisin or a multitude of other flavors. I Have even made churros by cutting the waffles into strips, dipping them in melted butter and rolling them in cinnamon sugar.
Just be aware of how your additions affect the amount of moisture in the batter. If it pours like a batter (continuous slow flow, but still thick and not runny) you’ll probably be ok texture-wise.
One last thing to consider… If you want to make pancakes successfully, make sure that you have the right equipment. I definitely learned this one the hard way!!!
I have had quite disastrous results by trying to make pancakes in a round skillet and trying to flip and remove them with a slotted spatula! DON’T DO THAT!!! Just trust me!!! It doesn’t work!!!
Instead, get a non-stick flat griddle like the one pictured below, and be sure to use a spatula that is NOT slotted to flip and remove your pancakes!
Mine is a T-fal brand skillet, and I absolutely LOVE it!!! The pancakes slide right off of it with no sticking! I don’t even grease the pan!
There is no need to grease the pan with this recipe because the batter contains butter. I have actually found that when I did try to grease the pan with butter, the outside of the pancakes would burn before the inside was cooked. If you like homemade pancakes, just save yourself the trouble and invest in one of these T-fal pans.
Well, it’s 5 days until Christmas, so I’d better get back to the MILLION THINGS on my to-do list today! The recipe is listed below, and as always, please feel free to email me at firstname.lastname@example.org with any questions or comments that you may have.
A good old-fashioned family favorite! A basic recipe to which almost any flavor combination can be added!
- 1 & 1/2 Cups Flour or gluten free flour (I use Bob's Red Mill Gluten Free 1:1 Baking Flour)
- 1 Cup Milk or milk substitute (I use vanilla ricemilk)
- 1/3 Cup Butter or margarine (melted and cooled- I use Earth Balance Soy-Free Margarine)
- 2 Eggs
- 2 tsp. Baking powder
- 1 tsp. Sugar
- 1/2 tsp. Salt
Combine the flour, baking powder, sugar and salt in a bowl and mix.
In a separate bowl, whisk together the eggs and milk, then add them to the dry ingredients and mix.
Add in the cooled, melted butter and mix again.
***HINT: IF USING GLUTEN FREE FLOUR, THIS IS WHEN YOU WILL PROBABLY ALSO NEED TO ADD IN ABOUT 1/2 CUP OF WATER OR SO IN ORDER TO GET THE RIGHT CONSISTENCY FOR YOUR BATTER.
Preheat your non-stick griddle over medium heat. (If you find that your pancakes get dark too fast at medium temp, turn the heat down to medium-low.)
There is no need to grease your pan, as long as it is a non-stick pan.
Use a ladle or a 1/4 cup measuring cup to pour batter onto griddle.
When bubbles start to surface and the edges of the pancake start to solidify, flip the pancake with an UN-SLOTTED spatula and cook the other side for about the same amount of time as you cooked the first side.
*BE SURE TO WATCH! THIS HAPPENS FAST!!!
Preheat your waffle iron.
For cooking instructions, follow the directions for your waffle iron. My iron takes about 4 minutes to cook each waffle.
This is a basic recipe. Add any type fruit or flavorings you like!