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Don't limit your pancakes to leasurily weekend mornings.
They make a quick dinner in a pinch and can be cooked in bulk and frozen ahead for breakfast on hectic mornings.
Mix together the dry ingredients.
Add the eggs and milk to the bowl and combine.
Preheat a skillet or griddle to medium heat (350F on the griddle).
Serve them warm with butter, syrup, whipped cream and fruit.
This recipe makes about a dozen medium sized pancakes.
Grease with butter and use a ladle to pour evenly sized pancakes.
The batter does not need to be perfectly smooth.
Don’t just flip because of the bubbles, wait until the sides of the pancake start to cook.
When you see that you know the pancakes are 75% done and it’s time to flip and just brown the second side.
Substitute some wheat flour in.
Start slowly as your family gets used to the taste and texture of the wheat flour.
Cook your pancakes in real butter instead of margarine or cooking sprays.
Butter adds great flavor.
Chop up some veggies in an omelete and add a bowl of fresh fruit to serve with your pancakes for a more balanced meal that will keep you fuller longer.
Add some vanilla extra or coffee to your batter for extra flavor.
Add fruit such as blueberries, pumpkin, banana, apple or strawberry to your batter.
Chocolate chip pancakes are great because they are sweet enough you don’t need syrup, but you might want some anyway.
Or make waffles.