Pancakes are one of my favorite breakfasts, so I love that they are on my food storage shelf-stable list of menus. They’re super simple to make, fast, delicious, and don’t dirty up a lot of dishes. Perfect.
So let’s get some breakfast!
Ultimate Food Storage Pancakes
- 1 cup Bisquick
- 1/2 cup reconstituted powdered milk
- 1 egg (2 Tbsp egg powder + 3 Tbsp water, mix to combine)
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- Optional Additions (not pictured): about 2 Tbsp wheat germ and/or milled flax seed
- Syrup (not pictured), for topping
-Preheat a griddle over medium heat (spray it with non-stick spray if it is not a non-stick pan).
-Mix all the ingredients together in a small mixing bowl with a whisk.
-Pour desired amount of batter onto a hot griddle (depending on the pancake size and size of your pan, you can generally put several on at the same time). Let sit until you start to see bubbles forming and popping.
-Using a spatula (pancake turner), flip the pancakes over and let sit another 1-2 minutes. Remove from pan to a plate (or I use a tortilla warmer to keep them warm till we’re ready to eat).
P.S. Sorry about the ‘un-authentic’ picture. I neglected to take one of my own pancakes… something about two little girls whining and fussing due to hunger pains and needing to get them fed right away. 🙂 But this is seriously what they look like anyway. 🙂
P.S.S. If you have not started exploring with powdered eggs, 1) I recommend trying it out, and 2) you can also get pancake mixes where you only need to add water (I know Hungry Jack is one… which I also have on hand). Even more simple! I like the fluffiness of these pancakes above, but I’ll use either or.