Better-Than-The-Box Pancake Mix
about 6 cups of mix, enough for 3 batches of 8 pancakes each
We set out to create our own homemade mix, one that delivers store-bought ease and made-from-scratch taste.
We set out to create our own homemade mix, one that delivers store-bought ease and made-from-scratch taste.
2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder (see side bar)
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2 -inch pieces
Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2
minutes. Freeze in airtight container for up to 2 months.
To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and ½ cup buttermilk in large bowl until
smooth. (If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice
into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)
Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low
heat until golden brown, about 2 minutes per side.
Repeat with remaining batter as desired.
Serve
2010 Cook’s Country Kitchen from the episode: Rise and Shine http://www.cookscountrytv.com/recipes/detail.asp?docid=17870
Recommended Maple Grove Farms Pure Maple Syrup
“A good balance of maple and sweetness,” “potent,” “clean,” and “intense,” with “good earthy, mapley notes.”
“Lovely,” “very sweet and natural,” with a “perfect consistency, not too thick or thin” and “a rich, mapley
aftertaste.” In pie, it was “very mild, but tasted real and satisfying.” $5.29 for 8.5 ounces (62 cents per ounce)