Pantry Pancakes

1. 1

   Turn oven to the warm setting and place an oven-safe dish inside.

2. 2

   Preheat a large nonstick skillet over medium heat.

3. 3

   Add evaporated milk, water, both sugars, and melted lard to a large bowl and stir to combine; set aside.

4. 4

   In a medium bowl, add dry ingredients and stir to combine.

5. 5

   Sift dry ingredients into wet ingredients and stir just until flour is moistened; batter will be thin.

6. 6

   Allow batter to sit a few minutes to thicken.

7. 7

   Add about 1 teaspoon of lard to the pan and allow it to melt.

8. 8

   Using a 1/4 cup measuring cup, pour batter into skillet and cook until bubbles appear on the surface and the edges are slightly dry.

9. 9

   Flip the pancake and cook until golden brown.

10. 10

    Place the pancake on the oven-safe dish.

11. 11

    If desired, top pancake with a thin piece of butter.

12. 12

    Repeat process until all pancakes are cooked.

13. 13

    Serve with butter and syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.