Pancake Mix

Recently my daughter had an impromptu sleepover with friends, and in the morning I realized I didn’t have much around the kitchen for breakfast. Because she loves pancakes, I pulled out the recipe I’e had for years for pacake mix, stirred up a big bowlful of mix, and used some of it for pancakes.

I thought I’d share the recipe with you. It’s great stuff to whip up a batch of hot pancakes. You only have to add an egg, a little oil, and water to the mix, and the pancakes come out fat and fluffy, perfect with butter and maple syrup, or if you’re like my daughter, add a few chocolate chips to the batter and sprinkle the stack of pancakes with powdered sugar.

Here’s how to put together the mix:

7 cups all purpose flour

1 cup whole wheat flour

1 cup buttermilk powder

1 cup instant dry milk

1/2 cup sugar

3 Tablespoons baking powder

1 Tablespoon baking soda

1 Tablespoon salt

For each batch of pancakes, mix:

1 1/2 cups pancake mix

1 egg

2 Tablespoons oil

1 cup water

Get all the ingredients out onto your counter. The mixing goes faster and it makes you feel like a TV chef demonstrating your expertise. A big mixing bowl is your best friend; a big open shape makes it easy to stir.

If you’re unfamiliar with buttermilk powder, you’ll find it in the baking aisle beside the canned and dry milk. It gives a nice tangy richness to the batter. But if you don’t have it or don’t want to buy it, just substitute an extra cup of instant dry milk instead.

Lightly spoon the flour into a cup for more accurate measuring. Pour all the other ingredients on top of the flour.

Stir with a wisk till it’s all nice and fluffy.

Store the mix in a closed container. You could use your creative juices to design a beautiful label for the jar, but I myself am a very lazy cook, so I just wrote the pancake instructions down on an index card and put the card inside the jar with the mix. Lazy I tell you.

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