Classic Pancakes for a Crowd



During the summer months, when our children are home from college, I am often amazed by the amount of food that passes through my kitchen.  While we all have a responsibility to report to work every morning, the never ending supply or food provided for breakfast, lunch, and dinner amazes me.  We are not a family that chooses to eat “out” very often so packing or making quick meals can be a challenge. The weekends are used as a time to prepare foods that can be reheated during the week for a quick start to the day. We’ll make a crockpot full of steel cut oats that will be divided up into serving sized containers for a week’s worth of breakfasts or sometimes I make omelette muffins for a handy, bite-sized meal. This recipe for Morning Glory Oatmeal is devine. This weekend, I made Pancakes for a Crowd that would feed the group during our Saturday morning breakfast with leftovers for a “re-heat” during the week. 

I love the ole’ fashioned tradition of actually gathering around the kitchen table for a home cooked meal.  We all have busy schedules but this ritual  is incredibly important to me.  It gives us a chance to catch up, talk about our week, and come together as a family.  Then, it’s out the door and off in our separate ways to tend to our busy lives…



This recipe is adapted from an old Betty Crocker Cookbook that I have had for over twenty five years.  I triple the ingredients to make enough pancakes to feed a family of five with about ten left over.  I make sure to have on hand a small jar of homemade maple syrup from the trees on our land.  During the week, a full breakfast is a bit much so I notice the children will spread a dollop of peanut butter or homemade strawberry jam on a flapjack, roll it up and head out the door with a hand held meal for the road.   A healthier version of these pancakes can be found here.

Pancakes for a Crowd

3 egg, beaten

3 cup all-purpose flour or whole wheat flour

3 tablespoon sugar

1 tablespoon baking powder

3/4 teaspoon salt

2 1/2 cup milk ( more or less for a thinner/thicker batter)

6 tablespoons vegetable oil or melted butter

In medium bowl, stir  together ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. 

Heat a non-stick griddle or skillet over medium-high heat; use cooking oil if necessary. Pour about 1/4 cup batter onto griddle for each pancake. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Pack up extras after the meal for leftovers during the week…



Hearty Oatmeal Pancakes with Homemade Maple Flavored Syrup

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For the last several days, we have been experiencing record-breaking low temperatures in our part of the world. On the positive side, forecasters had given us plenty of warning, so I was able to head out to the local stores last week to stock up on lots of food before the arctic blast set in. All in all, I did pretty well. I purchased lots of fresh fruits and vegetables, plenty of oatmeal and other breakfast items, baking supplies to make fresh bread and a few goodies for my home bound troops.
Yesterday, M pulled out our set of Mickey Mouse egg rings and asked if we could make pancakes for breakfast. The rings are meant to mold eggs into the curved shape of a Mickey Mouse head but we usually use them to shape pancakes. We whipped up a batch of our tasty, satisfying Hearty Oatmeal Pancakes before heading out into the blizzard-like conditions to shovel the newly fallen snow.

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After dropping the first batch of batter into the molds, I checked to see if we had an ample supply of maple syrup for the pancakes. To my dismay, we only had a drop of syrup left in the bottle. “No problem”, I said to myself… “I will make a batch of my own maple syrup”.
I had discovered this recipe last year, around the Thanksgiving holiday, when we had sleep-over guests and had run out of syrup. I quickly scoured my cookbook collection for an appropriate substitute. I ended up making this adapted recipe and I also heated some of our Homemade Concord Grape Jam to act as a flavorful, delicious, topping as well.
I keep the syrup recipe close at hand for we always seem to be running out of maple syrup in this house. Enjoy the recipes and stay warm!

Hearty Oatmeal Pancakes

1 cup old fashioned oats
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup canola oil

Combine oats, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, combine eggs, milk, oil, and extracts. Stir into dry ingredients; just until moistened. Pour batter onto lightly greased, hot griddle. Flip pancakes when bubbles form on top of pancakes. Continue to cook until second side is golden brown.

Homemade Maple Flavored Syrup

1 cup water
1 cup sugar
1 cup brown sugar
1 tablespoon maple flavored extract
1 teaspoon butter flavored extract

Bring the water, sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple and butter flavored extract; simmer 3 minutes longer. Serve warm. Refrigerate remaining syrup.

Blueberry Oatmeal Flapjacks

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Pancakes are a breakfast favorite in my house. The problem is, I don’t always have time in the early morning hours to make fresh pancakes for my crew. As the new school year will be starting up again next week, I have been making and freezing batches of pancakes to be thawed and reheated for busy school mornings. This recipe is hearty and filling because of the added oatmeal and berries. I try to use old fashioned oats instead of the quick oats for a heartier, whole grain flavor and texture. I first made this recipe when my children were very young. Every time I try to cut corners and make the pre-mixed, boxed pancake recipe, my kids complain about the bland, rubbery taste and texture. I have learned that my Blueberry Oatmeal Flapjacks are definitely worth the extra time and effort.

Blueberry Oatmeal Flapjacks

1 cup all-purpose flour
1 cup quick cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1 tsp almond extract
1/4 cup vegetable oil
2 eggs
1 cup fresh blueberries

In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt. In a separate bowl, combine buttermilk, vanilla, oil and egg. Pour wet ingredients into dry ingredients and mix well. Carefully fold in blueberries.
Heat a lightly buttered griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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