Pancakes

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How to make 4-Ingredient Pantry Pancakes

Yield 2-3

Author Harriett Sebastian

My 4-Ingredient Pantry Pancakes recipe inspired by 1940s homemaking.

Ingredients

• 1 cup all-purpose flour
• 3 level tablespoons dried egg Dash of salt
• 1 1/3 cups reconstituted dry milk

Instructions

1. Mix flour, dried egg and salt well in a medium bowl. Make a well in the center and add milk. Whisk to thoroughly combine until lumps are smoothed out. Batter should be fairly thin but not watery.
2. Pour batter into hot skillet in 2-3 tablespoon measures. Pancakes brown better if fried in butter, if you have it. Turn when small bubbles appear on surface. When cooked through, remove to a serving plate and fill as desired, or top with syrup and butter.
3. Filling/Topping Ideas: softened cream cheese or mascarpone with fruit jams; apple or cherry butter; peanut butter; maple syrup; confectioner’s sugar; golden syrup; molasses.

Notes

Reference: Fearnley-Whittingstall, Jane. The Ministry of Food: Thrifty Wartime Ways to Feed Your Family Today. Hodder & Stoughton, 2010, p. 126.