Thursday, February 24, 2011

How to Make Instant Pancake Mix

My kids love pancakes. They really enjoy them with added taste of blueberries, strawberries and whip cream, and even chocolate chips. I usually prepare them at least once a week and probably would serve them twice a week if time allowed. I have to admit I usually prepare them using a pre-made or complete pancake mixes courtesy of Krusteaz, Aunt Jemima, or the occasional generic brand. These are okay and convenient, but I have a better homemade instant pancake mix that produces tastier results. Now I want to emphasize this is an instant pancake mix and not "complete" pancake mix. A complete pancake mix involves adding only a liquid such as water or milk. The instant pancake mix recipe below will get you 90% there with only having the task of adding eggs and oil. This recipe below will yield approximately five pounds of pancake mix which will surprisingly go quickly. Use a Tupperware container or even an old plastic ice cream bucket to store the pancake mix.

Homemade Instant Pancake Mix

12 cups Cake Flour, Sifted

2 cups Dry Milk (or Buttermilk Powder)

¾ cup Sugar

6 tsp. Baking Soda

12 tsp. Baking Powder

3 tsp. Salt

Combine the ingredients together and store in a container.

When preparing a batch for a meal, you will need to add some liquid to make the pancake batter. For every cup of the instant pancake mix, add 1 egg, a cup of water, and a tablespoon of melted butter or vegetable oil. In a large bowl place the homemade instant pancake mix into a large bowl. Stick with the liquid ratio of 1 egg/1 cup water/1 tablespoon oil for every cup of instant mix. Make sure to slowly work the liquid ingredients into the mix. Try to avoid overmixing the batter. If the batter is too thick for your tastes, consider thinning out with additional water. The pancake batter can then be poured onto a medium – hot griddle or skillet and will only take a minute or so on each side.

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