Pancake ingredients (waffle conversion):

• 1.5 c all-purpose flour (1/2 and sub 20% w/cornstarch)
• 2.5 tsp baking powder (1/4 + equal baking soda)
• .5 tsp salt (1/2)
• 1-2 tbs white sugar (1-1/2 + a little more)
• 1.25 c milk. This can change depending on the humidity and how accurately you measured everything else (1/2)
• 1 egg (Same)
• Substitute this 1:1 with peanut butter -> 3 tbs melted butter or vegetable butter substitute. Also, melted is debatable. They’re pancakes, not cookies, just get the ingredients mixed together and in a pan or on a skillet.(1/2 + a little bit more)
• Vanilla extract (1-1/2)

Cooking them:

• Mix the ingredients in any order by hand with a whisk. Lumps are cool cuz they add texture and a homemade feel.
• Cook the pancakes on a flat thing at 375⁰ F. When the pancakes start to bubble, you’re almost ready to flip them. Let the tunnel that the bubbles create gain a little structure, and then flip.
• I dunno for the waffles. I use the same number setting on the waffle iron that my dad left it at, and I just kinda follow my feelings on when to flip and call it done. I think it’s, like, 90 seconds on the first side, flip. 4-ish minutes or until the batter starts coming out. Then flip again, for like 2 minutes?

Some fun additional things:

• I often add bananas and banana extract to my pancakes and waffles. It’ll usually become too runny after that, so I correct with more flour instead of decreasing any of the other ingredients.
• Use crunchy peanut butter if you wanna have banana nut pancakes but don’t want to spend the money for pecans or walnuts.
• Lightly toast some rolled out steel-cut oatmeal, and sub a quarter of the flour with whole wheat for whole grain pancakes.