How to Make Instant Pancake Mix

My kids love pancakes. They really enjoy them with added taste of blueberries, strawberries and whip cream, and even chocolate chips. I usually prepare them at least once a week and probably would serve them twice a week if time allowed. I have to admit I usually prepare them using a pre-made or complete pancake mixes courtesy of Krusteaz, Aunt Jemima, or the occasional generic brand. These are okay and convenient, but I have a better homemade instant pancake mix that produces tastier results. Now I want to emphasize this is an instant pancake mix and not "complete" pancake mix. A complete pancake mix involves adding only a liquid such as water or milk. The instant pancake mix recipe below will get you 90% there with only having the task of adding eggs and oil. This recipe below will yield approximately five pounds of pancake mix which will surprisingly go quickly. Use a Tupperware container or even an old plastic ice cream bucket to store the pancake mix.




Homemade Instant Pancake Mix

12 cups Cake Flour, Sifted

2 cups Dry Milk (or Buttermilk Powder)

¾ cup Sugar

6 tsp. Baking Soda

12 tsp. Baking Powder

3 tsp. Salt

Combine the ingredients together and store in a container.

When preparing a batch for a meal, you will need to add some liquid to make the pancake batter. For every cup of the instant pancake mix, add 1 egg, a cup of water, and a tablespoon of melted butter or vegetable oil. In a large bowl place the homemade instant pancake mix into a large bowl. Stick with the liquid ratio of 1 egg/1 cup water/1 tablespoon oil for every cup of instant mix. Make sure to slowly work the liquid ingredients into the mix. Try to avoid overmixing the batter. If the batter is too thick for your tastes, consider thinning out with additional water. The pancake batter can then be poured onto a medium – hot griddle or skillet and will only take a minute or so on each side.

Comments

Post a Comment

Popular posts from this blog

Liver Dumpling Soup - Bohemian Style

As a kid I always despised liver. I even recall an old “Far Side” comic that displayed a “Liver N Onions” truck driving down a quaint neighborhood road and children are running in the opposite direction with terror on their faces. Not exactly the ice cream man. I do have a soft spot for two liver” bi-products”. One of them is the commercially made liverwurst or Braunschweiger. The other is the super delicious Bohemian liver dumpling soup. This soup is typical of most Czech restaurants and is usually served in a very clear consommé or beef soup. My recipe captures the flavor but does not match the clarity one would find in a Czech restaurant. The difference being that I like to add back the remaining ingredients (in tiny bite size) pieces as it seems a waste to throw them away. My recipe also cheats with using a prepared stock aside from making the stock a la natural with oxtails or soup bones. If you want to go that route, by all means do so. Otherwise, stick to this recipe to save som
Read more

London Broil With Bordelaise Sauce

One underappreciated cut of meat that tastes exceptionally well is the flank cut of beef. When it comes to flank steak, I usually think of two meals off the top of my head: Steak Fajitas and London Broil. These two meals can be made with other cuts of steak such as sirloin, but flank steak tastes extremely good when marinated and sliced the right way. The basic London broil technique involves a good soy sauce marinade setting along with scoring the meat and cooking just to the right temperature. London broil can be either “broiled” as the name suggests or grilled. The key is to cook it no further than medium or pink (between 120 and 130 degrees Fahrenheit). The flank steak will become tough like a round steak if you let the grilling or broiling time get away. Also make sure to cut the meat cross grain into strips to ensure a soft tender bite. Serve this meal with a side of garlic mashed potatoes,   grilled asparagus, and a hearty red wine and you have a meal fit for a King and Queen. B
Read more

Smažené žampióny: Czech Fried Mushrooms

Image
A great savory Czech appetizer or even main course are mushrooms. A commonly served mushroom dish is Smazene zampiony or fried mushrooms. These tasty little  nuggets pair nicely with a cold pilsner or even a glass of wine. As much as I enjoy tasting deep fried foods, I am not a big fan of the deep frying process in the kitchen given the potential mess involved. Also, if I am going to break out the deep fryer or iron skillet for frying, I will usually have several deep fried items in mind to make the effort worth the clean up. For example, if I deep fry mushrooms, I will also consider coating and frying up some zucchini, cauliflower, and even cheese. (Please check out my other post on Czech fried cheese). When deep frying appetizers or even chicken, I prefer to cook with my fry daddy kept in the garage. I will set up a portable table and fry away in my garage which keeps the odor of the oil out of the home. Fried mushrooms are a hit in my home and these go nicely with a sauce accompanim
Read more