“The kids wanted pancakes but I’d run out of mix.” This comment was from a young woman I overheard in the supermarket recently. I wanted to stop and lecture her about the ease of making pancakes. Of course I didn’t but it did make me start thinking about pancakes. In fact, the next morning I made some. A big surprise for Grampy. I can’t understand why anyone would buy a mix with ingredients readily found in most kitchens. Aunt Jemima has flour, sugar, baking powder, baking soda, and salt. The mix has to be measured from the box, it’s just as easy to measure some flour, add the other ingredients in a jif and voila, pancake mix.

When my children were at home I usually made big batches of pancake mix in advance. It stores for months on the pantry shelf. When I made the pancakes I added whatever fruit might be in season or even some sliced bananas if nothing else was available. Below is a basic recipe for pancake mix.

8 cups flour
1/4 cup sugar
3 tablespoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt

One cup of mix will make about six 6-inch pancakes.
For each cup of mix, use one egg lightly beaten together with 1 cup of milk and 2 tablespoons of melted butter.
This amount of milk can be more or less, depending on how you like them. More can be used for thinner pancakes, less for thicker cakes.
Add the egg mixture to the dry mix and stir until just moistened. Lumpy is okay, too much mixing toughens the cakes.

I seldom make pancakes any more so I just made enough for one meal. This is my recipe for made-on-the-spot cakes. I added 1/2 cup blueberries from the freezer. It made 8 six-inch pancakes.

1 ½ cups flour
3 ½ teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
1 ¼ cups milk
1 egg
3 tablespoons melted butter

1. Stir the flour, baking powder, sugar, and salt together in a large bowl.
2. Whisk the milk, egg, and melted butter together until well blended.
3. Add the egg mixture to the dry mixture and stir together just until blended. It’s okay if it’s lumpy, over-mixing will cause tough cakes.
4. Spoon the batter onto a lightly buttered griddle or frying pan over medium heat. When bubbles are covering the surface of the pancakes, turn and brown the other side.
Serve hot with syrup or jam or sugar.