Mini Pancakes w/ fruit salad

Classic Grandpa's pancake

A good classic pancake recipe relies on simple ingredients and technique! My grandpa always made us pancakes whenever we slept over, and my favorite was his classic ones. Later, he went on a health kick and made healthier versions ( maybe I’ll share those), but today, we’re sticking to a traditional pancake recipe! These mini pancakes are great for real prep because they can be stored in a small container, and then toasted or microwaved for a quick morning meal. 

Notes:

• Baking Powder & Baking Soda: These create the fluffy bubbles in the pancakes.

• Milk & Vinegar Substitute: No need to buy buttermilk! Pantry-staple vinegar combined with milk makes a great substitute.

• Don’t Overmix: Fold the ingredients about 20-25 times; lumps are okay! Overmixing will make pancakes flat.

• Doneness Test: Press a pancake lightly with your fingers; if it springs back, it’s ready!

Recipe

Ingredients:

Dry

• 3 cups all-purpose flour

• ¼ cup sugar

• 1 ½ tsp salt

• 1 Tbsp baking powder

• 1 ½ tsp baking soda

Wet

• 2 cups milk

• 2 Tbsp lemon juice or vinegar

• ¼ cup oil

• 1 Tbsp vanilla extract

• 3 large eggs

Instructions:

1. Prepare Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.

2. Prepare Wet Ingredients: In a medium bowl, whisk together milk, vinegar, oil, vanilla, and eggs until smooth.

3. Combine & Rest: Gently fold the wet mixture into the dry ingredients, being careful not to overmix. Let the batter rest for 5 minutes. It should look like a sourdough starter almost

   

4. Heat the Pan: Preheat a griddle or pan over medium heat. Add a pat of butter; it should sizzle when ready.

5. Cook the Pancakes: Scoop the batter onto the pan without stirring. Flip each pancake once big bubbles form on the surface.

6. Serve with Berries: Top with a mix of berries like pomegranate seeds, blueberries, cherries, or strawberries. I used the frozen antioxidant blend from Whole Foods for convenience.

Build our meal prep:

1. Mini Pancakes: Stack pancakes with small cubes of butter on top, so you don’t need to butter them individually.

2. Fruit Salad Cups: Portion frozen berries into small cups 

3. Storage: Store pancakes and fruit in the fridge for up to a week.

Let me know if you make them!