I have explained how to make pancakes the easy way, with a premade mix. I have not told you as of yet how this can be expanded upon and made more difficult by making the batter from scratch.

            I was discussing the topic of pancakes shortly after my first cooking lesson post on how to make PANCAKES with one of my co-workers Pete. Pete is a reader of The Magic of a Perfect Pairing and suggested a recipe I should try where he makes the batter from scratch. He even emailed me a copy of his recipe. Henceforth, this Sunday I am planning on making myself either the pancakes or waffles. Jennifer does not like either of those two items, but perhaps my mother in-law would like some. Yay me, my mother in-law is staying with us for the summer. Sam will most likely be working at my sister in-law’s shop in Northport and will miss out on one of his favorite breakfasts. Perhaps, I can freeze the leftovers for him.


In 5QT capacity Oster blender

Using All-purpose flour

Method #1

2 eggs

1.5 cups milk

1/4 tsp baking soda

1/4 tsp baking powder

1 dash vanilla extract

up to 1 Tbsp shortening

dried active yeast 1/2 tsp

Whip everything in blender.

Add flour, 1/4 cup at a time hitting blender button each time to blend it in until the blender is almost full and the blender slows down to where it almost won’t blend anymore (almost to the top to about an inch from the top)

Let batter proof out until it starts to rise (15 min to 1 hour) and use.

Store leftovers in refrigerated loose cover container as it will still expand and could blow up all over the refrigerator. (Thanks Pete. That could be messy!)

Method #2

The doomsday, or backpacking the dry ingredients to camp recipe.

About 3 cups of water

1/4 heaping cup dried powdered eggs

1/2 cup of powdered milk

1/4 tsp baking soda

1/4 tsp baking powder

Up to 1 Tbsp. shortening

Dried active yeast 1/2 tsp

Whisk in bowl or shake vigorously in 2 quart or bigger container.

Then add flour 1/4 cup at a time, flour until it looks batter thick.

Use a small spatula here to help in getting some possible clumps mixed.

Let proof out until it starts to rise and use (warm water use could proof quickly, 10 min?)

For camping – mix and pack dry ingredients separately.

Method #3

Pete is replacing some of the milk with dry buttermilk, in recipe #1 or #2

Instructions: Refrigerate after opening. Bakers’ pro tip: First, mix the dry buttermilk blend with the other dry ingredients. Then, add the appropriate amount of water when the recipe calls for liquid buttermilk. Use Saco cultured buttermilk blend whenever your recipe calls for liquid buttermilk or sour milk. Use the following conversion (all measurements are level):2/3 cup buttermilk = 2 1/2 tbsp Saco buttermilk blend + 2/3 cup water.1 cup buttermilk = 4 tbsp Saco buttermilk blend + 1 cup water.

Peter’s note:

Saco Buttermilk 12 oz is authentic buttermilk, unlike the liquid variety, which is merely cultured skimmed milk. That makes this ingredient a healthy addition to recipes. The product is free of peanuts, tree nuts, eggs, wheat and gluten, making it a safe option to add to meals for those with specific dietary needs. This cultured buttermilk is also Kosher dairy certified and extra grade milk, which is the highest quality one can buy. It has only 80 calories per serving, with no trans-fat. It is also a good source of protein and calcium for the next baked or cooked recipe. Enjoy the real taste of this buttermilk.

I have decided I will try method number one. I am not sure if I am making pancakes or waffles yet, but I’m leaning towards waffles. That I will decide on Sunday. You can follow my adventure Sunday on my Instagram posts here: DRUNKENCHEF82 to see how it goes as I make this recipe. For those of you who don’t do social media, I will post my results Monday, if I’m not too hungover again to write.

Until tomorrow, be well, eat well, and have fun cooking.

The Drunken Chef (Russ)

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