I’ll admit that I used to be one of those girls that bought pancake mix. I didn’t grow up making things from scratch. I assumed anything made from a recipe was labor intensive. Obviously I have learned the error of my thinking. True there are some things that take more work then to buy premade, but pancakes are for sure not one of them. I have been whipping out the Better Homes and Garden Cookbook on Saturdays when we do pancakes for breakfast, but as I was thinking about what I was going to write for this post I realized that I could easily mix up the dry ingredients for the number of batches I use and put them in zip bags with the required wet ingredients written on the bag. FYI, I usually do a triple batch. This feeds 4 adults and 2 girls plus leaves enough leftovers for the girls and I to have a second breakfast later in the week. You can either store them in the frig if you are going to use them quickly or throw them in the freezer for a little later.

I will let you know that the recipe doesn’t call for vanilla, but I like to pour a little in and it makes a huge difference. I don’t measure it out, I just eyeball it. Also I don’t’ usually use butter milk. I just follow the instructions to use regular milk.

Butter Milk Pancakes

1 Cup All purpose Flour

1Tablespoon Sugar

1 Teaspoon Baking Powder

1Teaspoon Baking Soda

¼ Teaspoon Salt

1 Beaten Egg

1 Cup Butter Milk or Sour Milk (or reg. Milk)

2 Tablespoons Oil

Combine dry ingredients. Make well in center of mix, set aside. Combine egg, milk and oil. Add wet mix to dry mix. Stir until moist (batter will lumpy). For standard size pancakes use ¼ cup of batter into a 3 inch circle; makes 8. For dollar size pancakes use a1tablespoon of batter into a 1inch circle.

Substitute regular milk by omitting Baking soda and increasing baking powder to 2 teaspoons.

I am linking this to: and Homstead Barn Hop!