These pancakes make us happy. They are not from a Bisquick box and they are delicious. As you can see below, we made a BA-DONK-Y-DONK version, and a ba-dink-y-dink version. We think the ba-dink-y-dink ones are awesome and are going to become part of a breakfast tapas project for 2frugalfoodies. We’ll keep you posted.
1 1/2 cups all-purpose flour $0.22
2 tablespoons sugar $0.05
1 1/2 teaspoon baking powder $0.03
1 tsp baking soda $0.07
3/4 teaspoon salt $free-ish
2 large eggs, separated $0.22
2 cups milk $0.32
4 tablespoons melted butter $0.16
fresh strawberries for topping (optional) $2.00
Total cost WITH strawberries = $3.07
Stir together the flour, sugar, baking powder, backing soda, and salt in a large bowl. In another bowl, mix the egg yolks, milk, and melted butter until well blended. Add this egg mixture to the dry ingredients and stir until smooth.
In yet another large bowl, (preferably the bowl of an electric mixer), beat the egg whites until soft white peaks form. Gently fold the egg whites into the batter with a silicone spatula until there are no white streaks remaining.
Heat a griddle or 12 inch frying pan over medium heat until hot (and a drop of water evaporates immediately on contact). Melt some butter on the griddle and begin pouring your pancakes. (Use about 1/3 cup of batter per pancake.) At this point, you could sprinkle in some chocolate chips or blueberries, but we are pancake purists. When little bubbles form all over the pancake, it is ready to flip.
To keep the first pancakes warm while you finish making the rest, put them on a baking sheet in the oven at 200 degrees. When all of the pancakes are ready, serve warm with maple syrup and fresh strawberries on top!
PS – So, the ba-dink-y-dink pancakes happened when we had made PLENTY of pancakes and there was leftover batter. We made mini ones because we thought they were cute…. and then we stacked them up and thought AH HA! Breakfast tapas! So – keep checking back for that post!
Adapted from the Williams-Sonoma Bride & Groom Cookbook.