This recipe can easily be turned into a small cake by adding flavorings, fruits. You can use it as a base to get a month of recipes out of using the simple ingredients in this article.  It is the easiest way to make pancakes from scratch.

2 cups of unbleached flour (White whole wheat is good too)
1 egg or 2 egg whites
1/4-1/2 Cups of raw sugar or 1/4 cup of honey (raw or your chose)
4 level teaspoons of aluminum-free baking power
1 cup of organic pasteurized milk, (buttermilk or use 1/3 cup of lemon juice and 1/2 cup of milk)
1/4 cup of oil (your chose)
optional:
1/8 teaspoon of whatever flavoring you like (ginger,cinnamon…)

Do not mix this batter too much, it should be a little lumpy, but no bumps of flour okay.

Put the dry ingredients into a ceramic or stainless steel bowl.
Don’t mix this batter too much, it should be a little lumpy, but no bumps of flour okay.
Alternate adding milk, eggs, oil to a consistency that is easily pourable, but not watery. The recipe is one that is based a great deal on preference and will take practice to get the consistency you and or your family appreciates. You of course will have to cook one or two at a time unless you have a large griddle.

The last tip is that the pancake is ready to turn over without falling apart. When you see the batter bubbling in the center of the side facing you, lift the pancake to see if it is dark enough for your taste. Lift the opposite side up towards you so that the uncooked batter centers. Flip and repeat process of checking the underside by lifting the pancake up and then remove.

Add more milk or a little water if you find the pancake mix consistency to be to thick for your liking. Repeat process.

The batter recipe in this article can be used to make a single 9×13 inch 1 layer cake, cupcakes, crepes, waffles and pancakes.  By doubling and with practice larger baking proucts can be made for the basis of this recipe as well.

© 2012 Sharon L. West