Before we had kids (and even when we only had one small, highly portable kid), we loved to go out to eat breakfast on Saturday mornings. Our favorite place was a old-fashioned pharmacy-turned-diner that serves excellent omelettes, pancakes, and constantly refilled cups of coffee. We loved to sit at the old soda fountain counter, read the paper, and watch the hipster waitstaff rush around while we waited for our breakfast. It’s a popular place, so sometimes the wait would be pretty long.
These days, between trying to save money, a busy preschooler who doesn’t appreciate long waits (even for yummy breakfast food), and a strong desire to stay in my pajamas on Saturday mornings — we usually stay home and make our own big breakfasts on the weekends. I like my pancakes topped with almond butter, slices bananas, and a drizzle of maple syrup. Or blueberries, sliced almonds and real butter. Or a couple of extra crispy slices of bacon and an over-easy egg.
No matter what your favorite pancake toppings are, this super-simple (and cheap!) homemade pancake mix will ensure that you never have to buy Bisquick again. (Please steal my idea and tape post-its with the instructions to the side & top of your mix container.)
To put together the MIX:
4 c. flour (I use whole wheat, but any mix of flours should work)
2 T. baking powder
2 t. salt
4 T. sugar (optional, but I think they taste better with just a hint of sweetness. Another option would be to add a squirt of honey when you mix in the wet ingredients)
When you’re ready to make PANCAKES:
To make 8 6-in. pancakes (I can’t flip them when they’re any larger) // serves 2-3 adults
1 c. MIX
1 scant c. milk
3 T. oil (anything will work here — melted coconut oil, melted butter, vegetable oil, etc.)
To make 16 6-in. pancakes // serves 4-6 adults
2 c. MIX
1 3/4 c. milk
6 T. oil
What’s your favorite weekend breakfast?