2-1-1 No-Brainer Pancake/Waffle Batter

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♼ Recipe origin is unknown. 2 1 1 no brainer pancake waffle batter, recipe Rating: 4.7
Number of votes:106

Scratch batter made as easy (well, almost) as box mix, from a recipe so stupid simple I carry it around in my head. You can, too, if you memorize the three digits above — 2-1-1 — the amounts of the three key ingredients for a batch good for two or three medium eaters. Think of 2-1-1 as a scalable algorithm for breakfast. Go bigger or smaller as needed.

Ready in: 10 mins

Ingredients

Serves: 3

• 2 eggs
• 1 cup all-purpose flour
• 1 tbsp canola or other healthy oil
• 1 tsp baking powder
• 1/3 tsp salt
• 1/2 to 1 cup milk – less for waffles or thick pancakes, full cup for thin, almost crepe-like pancakes

Preparation method

Prep: 5 mins | Cook: 5 mins

1. Combine dry ingredients in a bowl.
2. In another bowl, beat together eggs, oil, milk.
3. Add liquid to dry ingredients. Mix with big spoon or spatula until smooth-ish, but still with a few small lumps.
4. For pancakes, heat griddle, very lightly greased, on medium high. Test for temp by flicking on droplets of water. When they hiss and disappear in a hurry you’re good. When bubbles form across top surface, the pancake is ready to flip.
5. Waffle guys just obey the iron, which self-senses heat. Newbies need to go light on batter, covering just over half the iron’s surface. A waffle-size pour, batter will overflow.Substitution

Once you get it wired, go crazy. For milk, sub in blends of milk or water and all sorts of dairy-ish products — ricotta or cottage cheese, cream cheese, plain yogurt, tofu. Add flavor and health cred by leaving out a little flour, subbing wheat germ, bran, whole-grain flour. Go easy on the health-nut stuff, or you get building material for breakfast.

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