I have very fond memories of an annual Church breakfast I prepared with the help of amazing CIA students, teens from the church who wanted to learn to cook and my own children.
We made a variety of egg dishes, homefries, bacon, homemade sausages and pancakes... all made to order for about 200 people; it was very gratifying
I remember one of the dads telling me he enjoyed preparing pancakes on Sunday mornings for his large family. He was a busy doctor, I was impressed that he made time to personally prepare this special Sunday breakfast.
Homemade pancakes are a treat, usually reserved for the weekends but this simple recipe makes it quick and easy to prepare a short stack in minutes!
Homemade Pancakes
Pancakes are among the oldest prepared foods in human history, with versions appearing wherever grains could be ground and cooked. In ancient civilizations—including Ancient Greece and Rome—simple batters of wheat flour and water were cooked on hot stones or griddles and sweetened with honey.
Similar preparations emerged independently across cultures, from popular crepe varieties in France and Belgium to buckwheat cakes in northern Europe to rice-based pancakes in Asia to corn-based 'hoe cakes' and Johnny cakes in the American south, underscoring how universal the technique became.
As milling improved and ingredients like eggs, milk, and leavening became more accessible, pancakes evolved from flat, dense cakes into lighter, fluffier versions.
Today’s pancakes—whether thin and crêpe-like or thick and airy—reflect this long evolution, balancing simplicity with technique, and tradition with personal expression.
Preparing Breakfast Pancakes
Prep Time: 20 min
Cooking Time: 15 min
Yield: 4 portions
Ingredients
1 ea Egg whisked
1/2 C AP flour
1/2 tsp Baking powder
1/2 tsp Granulated Sugar
1 tsp Butter, lightly salted, melted
1/2 C Milk
1/4 tsp Vanilla
(optional)
1 C Chocolate chips, blueberries, walnuts, bananas, etc...
How to Prepare Breakfast Pancakes
Step 1
Crack the egg into a bowl, add the flour & whisk gently until there are no lumps. Add the remaining ingredients, lightly whisk to incorporate.
Strain to be sure there are no egg shells or lumps of flour-
Step 2
Heat a griddle or non stick pan, add a very small amount of butter or spray and ladle batter into the pan-the amount you ladle will dictate the size of the pancake.
Try to make an even, round pancake.
When there are bubbles in the pancake, carefully flip the pancake using a plastic spatula. Check to see if the pancakes are golden brown. If too dark, lower the heat and if too light, leave on a little longer (or raise the heat slightly).
Repeat, keeping the pancakes warm to enjoy.
As you practice, begin to make 2 or 3 pancakes at a time.
Best served fresh and hot with maple syrup, honey, butter, fresh fruit etc...
