HOMEMADE PANCAKE MIX EASY RECIPES

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HOMEMADE PANCAKE MIX RECIPE: HOW TO MAKE IT



Homemade Pancake Mix Recipe: How to Make It image

I developed this convenient pancake mix to keep on hand for mornings when I'm pressed for time. Served with locally made maple syrup, these sweet and fluffy pancakes are a big hit.

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 pancakes per batch.

Number Of Ingredients 10

PANCAKE MIX:
10 cups all-purpose flour
1/2 cup baking powder
1 tablespoon salt
2 cups shortening
PANCAKES:
1-1/2 cups Pancake Mix
1 tablespoon sugar
1 cup milk
1 egg, lightly beaten

Steps:

  • In a large bowl, combine flour, baking powder and salt; mix well. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight canister at room temperature. Yield: 8 batches. , To prepare pancakes: Combine mix and sugar in a bowl. Combine milk and egg; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Nutrition Facts : Calories 319 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 626mg sodium, CarbohydrateContent 36g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

HOMEMADE PANCAKE MIX RECIPE - FOOD NETWORK



Homemade Pancake Mix Recipe - Food Network image

A stack of fluffy, homemade pancakes is only minutes away when you have this mix already in your pantry. The recipe yields 9 cups of pancake mix, enough to make 4 batches of the pancake recipe that follows.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 25 minutes

Yield enough mix for 4 pancake recipes (14 pancakes per recipe)

Number Of Ingredients 12

6 1/2 cups all-purpose flour (see Cook's Note)
1 cup cornstarch
1 cup confectioners' sugar
1/4 cup baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
2 1/4 cups Pancake Mix
1 1/4 cups whole milk
3 tablespoons unsalted butter, melted, plus more for serving
1/2 teaspoon vanilla extract (optional; omit if making savory pancakes)
2 large eggs, lightly beaten
Maple syrup for serving

Steps:

  • For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months.
  • To make pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
  • Whisk the milk, butter, vanilla and eggs together in a large bowl. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes. 
  • Heat a large nonstick skillet over medium heat. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round; repeat to make a second pancake. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Serve pancakes with butter and maple syrup.

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