What could be more satisfying to serve than pancakes, hot from the griddle, made from your own homemade pancake mix?
Ingredients for the Mix:
4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon salt
In a large bowl, sift together flours, sugar, baking powder and baking soda. After sifting, stir together well. At this point, you can put the mix in a ziplock bag and label with directions for preparation. You may also want to date the bag and list an expiration date. The mix will last for about six months in a cool, dry location in your cupboard or pantry.
When ready to prepare the pancakes:
1 cup pancake mix
3/4 cup milk
Directions: In a large bowl, whisk together egg and milk. Add 1 cup of pancake mix and stir just until well moistened. The batter will have lumps, but don’t over-mix or the cooked pancakes will be tough. On a hot, lightly greased skillet or griddle on medium heat, drop 1/4 cup of batter on to skillet. Turn once, when bubbles form around the edges of the pancakes. Serve with butter and syrup.
Try adding fresh fruit, such as blueberries, banana, or raspberries, or coarsely chopped strawberries to the mix before adding wet ingredients. Add 1/4 teaspoon of vanilla if desired.
Add chocolate chips to dry ingredients before adding egg and milk..
Drizzle with melted butter and sprinkle pancakes with a cinnamon-sugar mix.
Warm jelly or jam to syrup consistency in the microwave or on the stove top and serve instead of syrup (don’t allow it to become too hot or come to a boil).
The mix may be made with dry milk, either while preparing the dry mix for storage, or when mixing the batter. If adding dry milk to the dry mix, when preparing the pancakes, add only water, slightly less than when the recipe calls for whole milk.
Eggs may be substituted with ground flaxseed mixed with water, or soy flour mixed with water. General rule of thumb: 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, stirred until gelatinous equals one egg for baking. Soy flour egg replacer: 1 heaping tablespoon soy flour plus 2-3 tablespoons water also equals one egg for baking.