Spread it!
My boys LOVE pancakes so we eat a lot of these at our house. I found this recipe about two years ago and I love it!
- 2 cups whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon soda
- 2 cups milk
- 1/4 cup oil or butter
- 2 eggs
Mix dry ingredients together. Add liquid ingredients and mix just until moistened-DO NOT over beat, thereby creating gluten and tough pancakes! Cook on griddle at 350 degrees, a little lower temperature than white flour pancakes. Makes about 24 small pancakes.
This recipe usually lasts us two breakfasts. When I have leftover batter, I cover the bowl well and stick it in the fridge until it’s time for pancakes again. I like to add blueberries to the pancakes for added nutritional value and taste. Enjoy!
Visit the Kitchen Stewardship for some more frugal food ideas.
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Meet Natasha, founder of Saving a Bundle and mother of four rambunctious boys, and LeaDawn writer and new mother of one boy. Raised in a frugal lifestyle we continue the family tradition by cooking from scratch, using money-smart techniques,
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Nice and simple! I always make all the p-cakes and save the extras to toast for future breakfasts. I never even thought to save the batter.
Can you include a link back to Finer Things Friday at Kitchen Stewardship this week, please? Thanks!
Katie