Basic Pancake Mix Recipe
Say goodbye to Aunt Jemima! Once you taste these homemade pancakes I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.
Say goodbye to Aunt Jemima! Once you taste these homemade pancakes I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.
- Carbohydrate 75.4196 g
- Cholesterol 707.033333333333 mg
- Fat 23.7626508333333 g
- Fiber 1.95863336322705 g
- Protein 28.1000733333333 g
- Saturated Fat 6.036671396625 g
- Serving Size 1 1 Serving (292g)
- Sodium 1489.88216666667 mg
- Sugar 73.4609666367729 g
- Trans Fat 3.07426714625834 g
- Calories 631 calories
Step-by-step
- In a bowl, mix together all the dry ingredients.
- Make a well in the centre and pour in the milk.
- Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
- Add the two eggs, vanilla (if using) and oil, whisking until mixed but still a bit lumpy.
- Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
- How much depends on how experienced you are at flipping pancakes and how big you want them.
- We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
- If you are adding fruit, I like to sprinkle it on top of the pancake now.
- When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
- The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake.
- In either case, just add a few spoonfuls at a time until you get it right.
- Repeat the cooking process with the remaining batter.
- You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
- Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
Replacing all-purpose flour with finely ground stone-ground buckwheat transforms these standard breakfast cakes into a nutty, earthier iteration reminiscent of traditional nineteenth-century American griddle cakes. Historically, early American households relied on chemical leaveners like pearl ash before baking powder standardized modern morning cookery, yielding a flatter, denser result than what standard pantry mixes produce today. Accompaniments should balance the inherent richness of the batter without overwhelming the subtle sweetness from the sugar and optional vanilla extract.
What to Serve Alongside
Crisp breakfast meats provide a necessary textural contrast to soft, tender crumb structures. Salty, thick-cut bacon or pasture-raised pork sausage links cut through the dense carbohydrate profile, while clarified butter and pure maple syrup elevate the plate beyond simple morning sustenance. Acidity also plays a vital role in cutting through dairy fats, making fresh berries or a side of citrus segments ideal palate cleansers between bites.
- Treat the initial pancake as a diagnostic test, adjusting the batter thickness incrementally by whisking in tablespoons of flour or milk.
- Regulate burner temperatures downward after the second batch, because cast iron and heavy-bottomed skillets accumulate heat progressively over extended cooking sessions.
- Stack finished cakes beneath a clean cotton tea towel to trap steam and maintain internal warmth without creating soggy crusts.
