Pantry Pancakes

While cruising through Asia, there have been mornings when Dwayne has asked, “what’s for breakfast?” And, like the Mother Hubbard rhyme, ‘the cupboards were bare’. Well… not quite bare. I almost always have flour, powdered egg and powdered milk in the pantry. So I get to work preparing an easy, filling breakfast that Dwayne enjoys with maple syrup. I whip up some mini pancakes.

Easy Pantry Mini Pancakes

Ingredients

1 cup of plain flour
1 tablespoon powdered egg
2 tablespoon powdered milk
Water (as needed)

Method

Sift the first three ingredients into a bowl and gradually add water, stirring continuously until I get my desired thickness. If I’m lucky, I then get Dwayne to cook them on the BBQ. Otherwise, I cooked them in a pan on medium-high heat.

Heat the pan, spray with a little cooking oil and slowly pour a small amount of batter on the pan to form small round pancakes. Repeat adding pancake batter to the pan. Don’t let the pancakes touch each other. Cook until the little bubbles on top of the pancakes start to pop.

Carefully flip the pancakes and cook for another minute. Remove from the the pan and repeat until you have used all the batter.

Note: I bought the powdered eggs in Coles in Australia. ‘Farm Pride’ Powdered whole eggs.

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