• Pancakes

    (Serves 4)

    (Recipe from Oregon State University Food Hero site)


    • 1 ¼ cups all-purpose flour
    • 1 Tablespoon baking powder
    • 1 Tablespoon sugar
    • ¼ teaspoon salt
    • 1 cup milk
    • 2 Tablespoons vegetable oil
    • 2 Tablespoons water


    1. Mix flour, baking powder, sugar and salt in a bowl.
    2. Combine milk, oil and water in a separate bowl.
    3. Mix the liquid and dry ingredients with a whisk.
    4. Heat a frying pan. The pan is hot enough when a drop of water skips and sizzles on the surface.
    5. Scoop about 1/3 cup of pancake batter and pour it in the pan.
    6. When bubbles form on the surface of the pancake, it’s time to flip it over. Gently loosen the outer edge with a spatula, and flip the pancake.
    7. If the pancakes burn, turn down the heat a bit.
    8. The second side does not take as long to cook. Peek under the edge of the pancake until it looks dry, and golden in color. Then it is finished.


    • We used nonfat dry milk mixed with water. It is handy because it keeps longer than fresh milk.
    • We also had the option of using some whole wheat flour for more protein and fiber. Replace ¼ to ½ cup of all purpose flour with the whole wheat flour.
    • You may also use a non-dairy milk, or even water.
    • Add an egg to make richer pancakes.