Make Your Own Pancake Mix
Take a box of pancake mix off the shelf in the grocery store next time you’re there. On the back side of the box, you’ll find ingredients beyond what’s necessary for fantastic flapjacks (flour, sugar, baking powder and soda, and salt).
Why not make your own, with those five ingredients you already have in your cupboard? Measure them out and mix them together, and you’ve laid the foundation for pancake mornings for the next six months. (That’s how long the dry mix will keep in an airtight container stored in a cool, dry place, but we’d venture to guess you’ll gobble it all up before then.)
What you can’t make ahead of time: the batter. If you want your pancakes light and fluffy, as any person in this universe would, combine the wet ingredients while your pan is heating up and then cook them immediately. The more the batter sits unused, the weaker the leavening agents become.
As for that pan, use a griddle if you have one. What you’re looking for is room to flip and a heavy bottom so that your pancakes won’t burn, so if you don’t have a griddle, go for a hearty type of skillet.
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Basic Pancakes
by Angela Gaines
Dry mix:
3½ cups all purpose flour
6 Tbsp. sugar
3½ tsp. baking powder
1½ tsp. baking soda
1½ tsp. sea salt
To make pancakes (about 6 4-inch pancakes):
1½ cups dry mix
1 cup buttermilk
¼ cup of water
3 Tbsp. unsalted butter, melted
2 large eggs
1 tsp. vanilla extract
Optional add-ins:
¾ cup fresh blueberries and 1 tsp. lemon zest
1 banana, sliced thin, and ½ cup chopped toasted pecans
¼ cup shredded sweetened coconut and ¼ cup semisweet chocolate chips
In a large bowl, whisk together flour, baking soda, baking powder, sugar and salt. Place in an airtight container until ready to use.
In another bowl, whisk together buttermilk, water, eggs, butter and vanilla. Add dry pancake mix to the buttermilk mixture and gently whisk until combined. Don’t try to make the batter smooth; small lumps are OK in the batter. Let batter sit for 3 to 5 minutes before cooking. Heat griddle on medium-high. Melt ½ tablespoon of butter on pan. Add ½ cup of batter onto griddle for each pancake. Lift one end of pancake to check for doneness, then flip. Only flip pancake once and never push pancake down with spatula.
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