How to Make Pancakes From Scratch

Some things are just better when they’re made from scratch—and making something with your own two hands provides such satisfaction. When you cook from scratch, you know exactly what ingredients go into your meals, and it offers you the flexibility to adjust your recipe for dietary or taste preferences.

You’re never going to use a box for pancakes again when you find out how easy it is to make them from scratch. This version of the recipe is also super-beneficial for camping, as you can mix the dry ingredients together at home, and then just add the wet at the campsite, saving yourself the bother of packing measuring cups and mixing bowls. This is also just the base for the pancakes—you can add chocolate chips, nuts, fruit, whatever you like—while the first side is cooking. And then maybe take a nap because you’re so full.

INGREDIENTS

• 1 cup all-purpose flour
• 1/4 cup of granulated sugar
• 1/4 cup dry skim milk powder
• 4 tsp of baking powder
• Pinch or two of salt
• 1 large egg
• 1 cup of water
• 1 tsp vanilla extract (optional!)
• Oil for the pan (or butter)
• Maple syrup
• Toppings (fruit, powdered sugar, butter etc.)

INSTRUCTIONS

1. In a large mixing bowl, whisk together the flour, sugar, milk powder, baking powder and salt until combined.
2. In a second bowl, whisk together the egg and water (and optional vanilla) until light and airy, then add to the dry ingredients.
3. Stir until everything is just combined and no dry spots are left. Over-mixing might lead to flatter, less-fluffy pancakes.
4. Heat a griddle or frying pan over medium heat and add the oil or butter.
5. Scoop out approximately 1/4 cup of the batter at a time and place in the pan. When you start to see the air bubbles, check the bottom to see if it’s browned and then flip to cook the opposite side.
6. Cook until the second side is brown and then repeat with the rest of the batter.
7. Serve with syrup and any other toppings you’d like.

Makes approximately 10 to 12 pancakes.