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Homemade Pancake Mix
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4519130
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Mix
- 6 cups all-purpose flour
- 1½ tsp baking soda
- 1 tbsp double-acting baking powder
- 1 tbsp salt
- 2 tbsp sugar
Pancakes
- 2 cups pancake mix (see above)
- 2 eggs, separated
- 2 cups cultured buttermilk
- ¼ cup (4 tbsp) butter, melted
- Additional butter as needed for cooking
Directions
Mix
- Combine all ingredients, mixing well.
- Transfer to an airtight container.
- Store at room temperature, and use within 3 months.
Pancakes
- Preheat a griddle or frying pan to 350°F.
- Combine buttermilk with egg whites, then combine melted butter with egg yolks. Combine the two mixtures.
- Pour wet mixture over dry mixture and stir for 10 seconds only. Walk away if you feel the need to stir more.
- Grease griddle with butter and wipe with paper towels until you can't see it.
- Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2–3 minutes or until the pancake is set.
- Serve.