BrianJBecker.com

Over the last three weeks or so I have adopted a Saturday morning pancake ritual.  In the past I made pancakes from a recipe on the food network website.  The recipe called for making a powdered mix and then adding melted butter and beaten eggs – and I can’t always find butter.  But now I have the “More With Less Cookbook” and I mixed up a big batch of powdered mix that I am keeping in the freezer.  It’s in an old milk tin with a plastic lid and it takes up a ton of room in my tiny freezer but I figure that if the ants heard about flour with powdered milk and a dash of sugar (among other less ant-pleasing ingredients), they’d bore through the tin and lick it clean.  This mix is very easy and makes delicious pancakes.  Granted, I am in Kisangani so things considered average in the world of Albertson’s and Kroger and Costco might taste fantastic to me – but I am pretty sure after a few weeks of taste tests, they’re good.

Here’s the recipe:

The mix:

• 6 c. flour
• 1 T. salt
• 6 T. baking powder
• 6 T. sugar
• 2 c. powdered milk 

The pancakes:

• 1 egg, beaten
• 2 T. oil
• 1.5 c. mix
• Water to desired consistency

Ring the plate with sliced ripe sweet bananas bought from the mama down the street and drizzle a touch of real dark amber maple syrup over the pancakes.