Cooking with Toddlers: Mix-em Up Pancakes

Toddlers are pretty handy when it comes to simple recipes! Lewis loves to use the blender to mix up liquid ingredients. This particular recipe doesn’t have much in the way of liquid, but I let him mix the dry ingredients to make sure the lumps are all broken up.

I modified this Better Homes & Garden pancake recipe to make a dry “buttermilk” pancake mix. I was toying with the idea of making up a bunch of the mix so I could quickly make pancakes, but honestly, regular pancakes are pretty quick to make anyway. I didn’t have any eggs, so I used soy flour instead of eggs, which is really what makes it feasible for a dry pancake mix, as well as the dry milk powder.

If you are a camper, this mix would be great to take along with you for an easy outdoor breakfast. You can omit the baking soda & vinegar for an even easier mixing experience (if you do omit them, add an additional 1 teaspoon baking powder to the mix). You could probably even add the oil to the dry mix if you were going to use it within a couple days, and then all you’d have to do is add water (1-1/2 cups is equal to a soda can full of water, so you wouldn’t even have to bring a measuring cup!). Just put it in a zip-top bag and pour the water in when it comes time to mix it. Dispense the batter from the zip-top bag. Easy!

Dry “Buttermilk” Pancake Mix:

1-1/4 cups flour
2 Tbsp sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 heaping Tbsp soy flour

1/3 cup dry milk powder
1/2 teaspoon salt

When you’re ready to use, add to dry mix:
1-1/2 cup water
1 teaspoon vinegar
1 tablespoon oil

Mix until lumps are mostly gone. You don’t want a soy flour chunk in your pancake. Trust me.

Cook in a skillet over medium heat. You will know it is time to turn the pancakes over when they get a little bit dry-looking on the edges (just a little bit!), and you can see a few bubbles rising in the middle of the pancakes.

Makes about eight 4-inch pancakes.

The vinegar is what helps make the “buttermilk” and the vinegar and baking soda reaction helps the pancakes rise more. The soy flour has a little bit of a “green” flavor, so these are better served with a stronger syrup (maple is good).

I like to make “brown sugar” syrup with 1/2 cup white sugar, 1/2 cup brown sugar, and 1/2 cup water. I just put them in a pourable mixing cup and microwave for a minute, stir, then another 30 seconds in the microwave.

I would make at least a double batch of these because the pancakes are great for kid snacks later in the day. Just give ’em a pancake and let ’em munch. They also make awesome “bread” for breakfast sandwiches the next day. The secret is to give them a swipe of syrup and butter. The syrup makes the sandwich, really! I know it sounds weird but it’s good! Remember to warm the pancakes, too and then top with a sausage patty (we use Morningstar meatless), and a cooked egg