Pancakes/Waffles From Scratch

Holidays are just about here and, hopefully, some cold, crisp mornings that call for a hot breakfast before getting onto the Thanksgiving/Christmas chores and excursions. Pancakes and waffles were always a favorite treat when our children were young and still at home. Dad was usually in charge and that made it even more fun to have Dad taking over Mom’s kitchen for the morning.

This recipe works fine for either waffles or pancakes, depending on your mood. It also doubles without a problem in case some relatives are at hand to share.

Pancakes/Waffles

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 1/4 cups milk
1 tablespoon either fresh lemon juice or cider vinegar
1 large egg, lightly beaten
4 tablespoons melted butter

Add the lemon or vinegar to the milk and set aside for the moment.

Combine the dry ingredients in a large mixing bowl and stir to combine. Make a well in the middle of the dry ingredients and and add the rest of the ingredients and mix until smooth.

Lightly oil your favorite frying pan or griddle for pancakes. Spoon out enough batter to make the size you want onto the hot pan, usually a quarter cup is a good size. Cook until the top forms bubbles and gently turn over to cook on the other side. Serve hot, of course, with a choice of your favorite toppings

If you are opting for waffles, heat up your waffle iron according to direction. Usually the first waffle is a guess on how much will fill the pan and how much will try to creep out during baking.

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