Basic Pancakes

I have decided that I like homemade pancakes WAY more than the box mix or using Bisquick.  They are just like what you get at a restaurant and super easy!

2 large eggs

1 cup milk
2 tbsp vegetable oil
1 1/4 cup flour
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt

Stir eggs in medium size boil until smooth.
Add milk and cooking oil and mix.
Add remaining ingredients and stir until moistened.
Set electric frying pan to 380 degrees and spray with non stick cooking spray.
Once heated, scoop 1/4 of batter onto the frying pan, about 4 at a time (one in each corner).
When tops are bubbly and edges ate dry looking, turn them with a spatula to brown other sides.
Remove with lifter and serve with butter and maple syrup.
Spray should not be needs for the rest of the cooking.

For chocolate chip or blueberry, add 3/4 to 1 cup into the pancake batter before placing on frying pan.

Plain and Chocolate Chip

Banana Coconut Milk Pancakes

For breakfast, lunch, or dinner.  These are the best pancakes I have ever had. 

My dad would make them camping with a pancake mix and using coconut milk instead of regular milk and added bananas into the mix as well.  He was told about the recipe in a cooking class and they were called Malaysian Pancakes.

Try them with syrup and butter, or even jam.

I like making them from scratch, so here you go.

2 1/4 cups flour

1  tbsp + 1 1/2 tsp baking powder

1 teaspoon salt

1  tbsp + 1 1/2 tsp white sugar

1 can coconut milk (400 ml)

3 eggs

3 tbsp vegetable oil

2 bananas, mashed

In a large bowl, mix flour, baking powder, salt and sugar.  In a separate bowl, mix coconut milk, eggs, oil, and mashed bananas.  Add to flour mixture and stir until combined.

Heat a lightly oiled frying pan over medium high heat or an electric frying pan to 375 degrees. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.