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Wednesday, May 23, 2012

Pancakes (The simple kind)

Now, the reason I am posting such a simple recipe is that you can take just seconds extra to mix up as much dry mix as you wish and have 'instant' pancake mix whenever you want.

One batch:

2C. Flour (all-purpose, whole wheat or 1/2 white-1/2 wheat) of your choice
2tsp. Baking Powder (more on making an aluminum-free DIY version of this ingredient another day)
1dash Salt
1 to 1 1/2C Milk (whole is best, as it has the essential nutrients)
1tsp. Vanilla Extract

Sift dry ingredients. Add milk and eggs. mix just until moist and stir in vanilla. Cook in hot, buttered skillet over medium to medium-high heat until bubbles pop, leaving small holes on top of batter but not dry. Flip and continue to cook until center springs back when lightly touched with finger. Remove to plate and enjoy with your favorite toppings.

*Please comment to share your topping faves.

Bulk mix:

8C. Flour
2 1/2Tbsp. Baking Powder
1/4tsp Salt
3/4C. Dry Egg Powder
2C. Dry Powdered Milk

To use:

Mix 1 1/3C. dry mix with
3/4C. water

Stir until just moist and stir in a dash of Vanilla Extract.
Cook as directed above.

For larger bulk batches:

16C. Flour
1/4C+1Tbsp. Baking Powder
1/2tsp. Salt
1 1/2C. Dry Egg Powder
4C. Dry Powdered Milk

Prepare as instructed above.


32C. Flour
5/8C. (1/2C.+2Tbsp.) Baking Powder
1tsp. Salt
3C. Dry Egg Powder
8C. Dry Powdered Milk

Prepare as instructed above (in blue highlight).

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