Perfect pancake mix
If you’ve been reading this blog for a while then you know that I generally like to make everything from scratch — if I’m doing baked brie I’m likely to use my own home canned jam or chutney, puff pastry that I rolled and folded and smothered with butter all by myself, and I find it something of a disappointment that I am, as yet, unable to make my own brie.
But sometimes, very occasionally, the thought of hours in the kitchen is not appealing. Yesterday with the sun shining and my brand new bike waiting right outside the door (more on that later!) I just wanted to be at the park as quickly as possible. So I was really glad to have in the freezer a batch of instant pancake mix. Don’t panic: I haven’t sold out… its pancake mix I made myself and put in the freezer for just such a lazy morning. I made a whole tower of pancakes in minutes and they were sweet and fluffy and very good (though they would have been better, much better, with a side of bacon!)
Homemade Pancake Mix
Yield: 6 cups mix (for about 30 pancakes)
Adapted from Diane Unger’s recipe in ‘The Best of America’s Test Kitchen: Best recipes and reviews 2010’
- 2 c. all purpose flour
- 2 c. cake flour
- 1 c. milk powder
- 1/2 c. malted milk powder
- 1/3 c. sugar
- 2 Tbs baking powder
- 1 tsp baking soda
- 1 tsp salt
- 12 Tbs unsalted butter, cut into 1/2″ pieces.
Process all the ingredients in a food processor until they are an even sandy texture, store frozen (up to 2 months).
To make 10 pancakes:
- 2 c. pancake mix
- 2 lightly beaten large eggs
- 1/2 c. buttermilk (or sour milk – which I always save up for just such an occasion)
Whisk all ingredients in a large bowl until smooth. Use 1/4c. of batter per pancake and fry in a lightly greased skillet until golden brown. Serve with maple syrup (and a side of bacon!)