Something to add to your mix is chopped nuts. Love ‘em!!!

Jacob, what I love about your blog is how you break everything down to the basics. Genius is simplicity.

I always thought that making pancakes, like retiring early, must be some kind of magic formula. I’ve got to go to the store, buy Aunt Jemima’s pancake mix, bring all the ingredients together, make sure the grill is proper temperature, then I have a pancake. (The experts know better than I on how to make a better pancake.)

You simplify. Pancakes=Flour, egg, H2O, baking powder. Retire early=LBYM, save money, use common sense.

Honestly Jacob, I thought there was some kind of magic in that Aunt Jemima box.

@HSpencer – My grandmother did that once when I was 10. I told her they tasted really weird (not like mom makes them), so she whipped up a new batch.

@Mike – It’s like flour, powdered eggs, powdered milk, preservatives, some more preservatives, … all wrapped up in a fancy package and a marketing campaign. Most consumer products are fairly simple. It’s interesting that it is possible to completely powderify all cakes. It has been found that consumers do not think they are baking if all they have to add is water. Therefore they typically also get to add flour.

@hickchick – My burner has two settings, essentially, off and flamethrower — if I get it just right, I can get something in between like simmer. I find that hotter is better for pancakes, so I just run it on flamethrower and be quick about it.

Don’t forget to add the chocolate chips! Or fresh blueberries for you health-conscious types.

Interesting you don’t use milk, choosing water instead.

i’ll try it withou sugar. and to chime in on the flavored types above: flax seeds are god’s gift to pancakes!

Pancakes are one of the breakfast foods I really am not good at making My problem is mostly with knowing when to flip them and keeping the cake in one piece.

Sub old coffee that you didn’t drink for water. And if you have creamer (perchance), use that too.

Every sunday is pancake sunday. This week it will be pancake and victory sunday when Spain beats Holland

Another thing you could do is separate the egg egg white, beat it and add it back in for fluffiness.

Great stuff!

My recipe is almost the same, except I use soy milk instead of water. And 40% rye flour 60% wholewheat flour. (more nutrients and fibre).

Also, I found in my nutrition text that the baking powder, although it can make more bubbles, and so fluffier pancakes, as the chemical change occurs under the heat, it depletes the vitamin content. so I stopped using it. A benefit is that since I don’t add sugar, you can’t go wrong by adding too much and turning it Salty.

I reckon I’m making enough small pancakes for three kids (and me) for less than $2-3. ( Thailand prices)

Since I don’t measure much, my recipe below for those who like to wing it.
2 x 230ml packs of soy milk, high calcium, no sugar
2 eggs
Start blending them in a blender. High speed.
Add about 3-4 heaped tablespoons of stoneground light rye flour, and about 5-6 tablespoons of wholewheat wheat flour.
By now the blender is struggling. Add more soy (maybe a full third pack) until the vortex in the blender is sucking right down. It’s now the right consistency.

Hot pan, preferably cast iron, and cooking with butter tastes best!!!!!!

Jacob describes the cooking technique exactly!

After that u need the homemade jam from your fruit trees!!! It’s even simpler to make.