Pantry Pancakes

• 1 cup Organic Evaporated Milk
• 1/4 cups Warm Water
• 1 Tablespoon Unrefined Sugar
• 1 Tablespoon Light Brown Sugar
• 2 Tablespoons Pastured Leaf Lard, Melted And Slightly Cooled, Plus More For Cooking Pancakes
• 1- 1/4 cup Unbleached All-purpose Flour
• 1- 1/4 teaspoon Baking Powder
• 1/4 teaspoons Kosher Salt

1. Turn oven to the warm setting and place an oven-safe dish inside.
2. Preheat a large nonstick skillet over medium heat.
3. Add evaporated milk, water, both sugars, and melted lard to a large bowl and stir to combine; set aside.
4. In a medium bowl, add dry ingredients and stir to combine.
5. Sift dry ingredients into wet ingredients and stir just until flour is moistened; batter will be thin.
6. Allow batter to sit a few minutes to thicken.
7. Add about 1 teaspoon of lard to the pan and allow it to melt.
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. Flip the pancake and cook until golden brown.
10. Place the pancake on the oven-safe dish.
11. If desired, top pancake with a thin piece of butter.
12. Repeat process until all pancakes are cooked.
13. Serve with butter and syrup.

milk, water, sugar, light brown sugar, lard, flour, baking powder, kosher salt

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pantry-pancakes-2/ (may not work)