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Homemade Pancake Mix
Having this homemade pancake mix made in advance will allow you to quickly whip up pancakes.
Ingredients
- all-purpose flour6 cup
- baking soda1 1/2 tsp
- double-acting baking powder, double-acting1 tbsp
- salt1 tbsp
- sugar2 tbsp
- pancake mix, see above2 cup
- eggs, separated2
- cultured buttermilk, cultured2 cup
- butter, melted; 4 tbsp1/4 cup
- butter, additional; as needed for cooking
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Combine all ingredients, mixing well.
Transfer to an airtight container.
Store at room temperature, and use within 3 months.
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.
Region evidence: no stated origin (basic dish)
