Pancake Mix

You've got lots of good recipes and referrals to choose from -- remember, if you want to make waffles, just add a couple tablespoons vegetable oil or melted butter. And don't forget to keep the dry mix refrigerated!

Like Thea below, we love Alton Brown. I got my husband two books by Alton (I'm Just Here for the Food, and I'm Just Here for More Food). One of them has a pancake recipe that my husband uses all the time.

Hi! It looks like you've gotten some great responses, but I'm going to give you one more that is quite different from all the others you've gotten so far. This recipe creates a wonderful pancake, but is best if you use it the first day rather than trying to refrigerate and use again. (The pancakes on the subsequent days will not be as fluffy because you will have to re-mix...the more you mix, the denser the pancake...most folks think they need to "beat" their pancake batter, and then can't figure out why their pancakes are so tough!) What makes this recipe so different is that it doesn't require eggs or milk, so really comes in handy when running low on those ingredients (or if you have a vegan stopping in for breakfast!) Here goes:

2 cups flour
2 T. sugar
4 tsp. baking powder
1/2 tsp. salt

Mix above ingredients well.

In a separate bowl combine 2 cups water, 3 T. vegetable oil, and a few drops of vanilla extract. Pour over the dry ingredients and mix just until blended. Use 1/4 cup of batter for each pancake. (My family loves these with chocolate chips...just sprinkle about 3/4 cup of chocolate chips over the dry ingredients before you add the liquid). I hope you enjoy them as much as we do!

EASY BANANA PANCAKES

To feed approximately two parents and one child....

3 ripe bananas
1 1/4 cup milk (cow/soy/rice--all work)
1 cup flour
2 teaspoons baking powder
1 Tablespoon sweetener (I use maple syrup, but honey or sugar or agave nectar all work too)

Mash your bananas in a large mixing bowl, add the milk, then flour, baking powder and sweetener. Mix well.
Heat your frying pan and either use butter or cooking oil--I use Trader Joe's canola spray oil, to grease my pan. Pour batter on pan when hot, I use a 1/4 cup of batter for each pancake (approx.). When you see bubbles in your pancakes its time to flip them over!

These are so yummy that you don't even need Syrup, but also really good with Syrup too. They are great if you have leftovers, I just save my extras on the counter and eat them as a snack later in the day. My 18 month old LOVES them, but so does every other person we make them for! If you want to make them for more people,just double the recipe! ENJOY! This is even a good pancake recipe to use when car camping:)
-K. L

Hi S.,

Here is what I use from the food network.

The first part is what you'll need for your instant mix then the second part is what you'll need to make pancakes with you instant mix

Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Directions
Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

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 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

Thanks for asking!

I have been using this simple recipe for a while. I have substituted rice flour for wheat flour (pancakes are denser, but for those with gluten issues, it's pretty good). I have double and tripled the recipe, so as long as you keep the ratios the same, it should be fine. I always wisk the wet ingredients well so that I just fold them into the dry.

1/2 c wheat flour (I usually do 1/2 wheat and 1/2 white)
1 tsp baking powder
(make sure these are well integrated if you make a lager batch)

1/2 c milk
1 yolk (I have used the whole egg or I make an egg-white omlet)
1.5 tsp oil (veggie, canola or I've used applesauce)
1.5 tsp honey (I usually omit, since my kids get honey (instead of syrup) on thier pancakes.

Super simple. Not a lot of ingredients.

Thanks for posting this. It reminded me that I wanted to make this. Alton Brown on Food Network's Good Eats shared this recipe on an episode about pancakes. It's meant to be the perfect pancake mix based on the experiments on the show :-)

Heres the link

http://www.foodnetwork.com/recipes/alton-brown/instant-pa...

Here's the text of the recipe
Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Directions
Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk (you know you can make "buttermilk" for cooking with milk and vinegar)
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

My husband makes the world's best pancakes. Here is his recipe:

Ingredients
2 eggs
1 cup milk (We prefer buttermilk, OR it's also wonderful to substitute sour cream!)
1 cup flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt

Directions
1. Preheat griddle
2. Beat eggs and milk together
3. Add dry ingredients and beat well
4. Pour on griddle
5. Cook until bubbles appear and flip over

Hi, S. S--

I used to make my own pancake mix recipe. Recently, I found a great one by Arrowhead Mills. It is called Organic Buckwheat Pancake & Waffle Mix. It carries the USDA Organic seal and contains 7 grams of dietary fiber. Besides, it does not have toxic content in its ingredients compared with the other popular brands.

I use a little less raw milk (not soymilk) than suggested and add cinnamon. I serve it with Organic Maple Agave Syrup Blend by Trader Joe's and there--you have a nutritious, organic, natural, and healthy breakfast for the whole family.

E. C

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Hey, you might want to check out http://www.cooks.com/rec/story/73/
They have all sorts of master mix recipes. I hope this helps.
J.

the BEST buttermilk pancakes...

1 egg
1 cup buttermilk
2 tablespoons oil
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

I use the recipe in the Better Home's and Garden cookbook. The key to getting them fluffy though is you have to use buttermilk, otherwise they end up paper thin flat.

1 cup flour
1 tbsp sugar (I usually don't add this and it makes no change)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 beaten egg
1 cup buttermilk
2 tbsp cooking oil

Combine the dry ingrediants in a bowl. Combine the wet ingrediants in another bowl. Create a well in the center of the dry ingr. and add the wet. Mix together. If you want to use whole wheat flour you would also substitute the regular sugar for brown sugar.

Joy of Cooking has a good recipe. For health reasons I substitute so called "white whole wheat" flour (King Arthur's or Trader Joe's)for the white flour. Works just as well.

Essentially it is two cups flour, 2 tsp baking powder, 1/2 tsp salt, 2-3 T sp sugar. Mix dry ingredients. Separately combine two beaten eggs ( I use Egg Beaters) with two cups milk and
4 T spoons melted butter ( I use 3 T spoons extra lite olive oil). Combine wet with dry ingredients; don't beat smooth - some lumps are fine. Fry on hot griddle ( water droplets should bounce on the surface of the pan, not steam or vaporize immediately) Be sure to grease griddle or skillet.

Enjoy

Cenned evaporated milk in place of real milk makes a nicer pancake.

Here's my mom's (very simple) pancake recipe that I make all the time. You could mix up the dry ingredients (multiplying to make a lot) and then add the wet later, but it's such an easy recipe, I just memorized it so it's really quick.

1 cp. flour (white or a mix of white and w.wheat)
1 T. sugar
1 t. baking soda

1 cp. buttermilk
1 T. oil
1 egg

That's it - 3 dry, 3 wet and all 1 unit of each ingredient :). The pancakes turn out flat if you don't use buttermilk (but they're still good. If you add 1 T. of vinegar to 1 cp. of milk and let it sit for a while, you'll have a decent buttermilk substitute, though I do think the stuff you get from the store makes the pancakes even fluffier.

Hope this helps :).

Here's my recipe, I often double it:

combine dry ingredients -
3/4 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon sugar

combine wet ingredients-
1 cup milk
1 egg
1 1/2 tablespoon oil

add wet to dry, stir

if you don't have milk on hand, you can use 4 tablespoons milk powder in the dry mix & replace the milk with water.

Hi,
I think I remember seeing on the FoodNetwork channel either Alton Brown or Nigella Lawson having a recipe for homemade "Bisquick" mix.
Check it out and good luck,
J.

4 cups all purpose flour
2 cups whole wheat flour
7 1/2 teaspoons baking powder
3 teaspoons salt
Combine well with a fork and store in an air-tight container until needed.

2 cups mix
1 egg, slightly beaten
1 1/2 cups milk
2 tablespoons melted butter

Combine milk and egg, add mix and stir until smooth. Blend in melted butter. Cook on griddle as usual.

My kids like these with plain yogurt, bananas and a drizzle of honey on top. Yummy!