Pancake Recipe (servings 12)

(Dry Ingredients)

3 cups Flour

1 1/2 tsp salt

1 1/2 tsp baking soda

1 T baking powder

2 T Sugar ( honey can be used as a substitute)

Cinnamon 1 T (optional)

(Wet ingredients)

3 Eggs

3 Cups Milk

6 T Oil

1 T vinegar (optional) (if making your own buttermilk substitute*)

Directions:

1. mix all dry ingredients in a large mixing bowl
2. Start heating pan or griddle at a meadium high temperture
3. Mix wet ingredients separately in a smaller bowl, mix the wet ingredients into the dry.
4. Pour 4-6 inch circle onto pan and reduce the heat down to medium, flip pancake once it’s browned on the bottom.
5. Cook until brown on the other side and serve up to eat.

Tip #1: For fluffier pancakes substitute 1 of the cups of milk for buttermilk or a buttermilk substitute* to make this set aside 1 cup of milk, add a T of white vinegar and whisk quickly then let it sit for 5 or 10 minutes then add into the remaining milk

Tip #2 : once the pancakes have cooled you can store them flat in freezer bags, so as to have breakfast’s that can easily pop into the toaster for a quick breakfast.

Tip #3 most pancake recipes are quite versatile and there’s always something you can do to make them better. I like to add fruit sometimes, fruits like blueberries, or bananas.