We eat so many pancakes here at my house that I decided it was probably time I started doing a pre-made mix to save time, so breakfast (or breakfast for dinner) can be ready in no time. Plus, I had a large can of dry milk I need to start using up before it reaches its shelf life since I opened it last year. Of course these were approved by everyone in my family and I loved the fact that I had the batter mixed up in about a minute and I loved that the mix didn’t have any weird ingredients in it like some of the store-bought versions may have. I tested them with both vegetable oil and butter and there were things I loved about both, but I would pick the butter version first (melted coconut oil could also be used). The oil version seemed a tiny bit softer maybe and the butter version had that wonderful buttery flavor that the oil version of course didn’t. Since you should get 5 batches out of this recipe try them each way and see which you prefer. If you wanted you could probably substitute wheat or oat flour here for half of the all-purpose (although I haven’t yet tested it so I won’t guarantee that, but generally that works fine for pancakes). I preferred these with 1 1/4 cups water despite my label (of course I did all the testing after I took pictures of the mix) but the recipe I adapted it from listed 1 cup so find the amount you prefer, just be careful not to over-mix the batter. Lumps are always good in pancake batter, at least any pancake I’ve ever made. There’s nothing quite like a warm stack of fluffy pancakes slathered in butter and drenched in maple syrup! Total comfort food. Hopefully this time saving recipe makes your mornings a little easier!
- 7 3/4 cups (2 lb 8 oz) all-purpose flour (scoop and level)
- 1 3/4 cups (4.2 oz) dry non-fat milk powder
- 1/2 cup (3.5 oz) granulated sugar
- 1/3 cup (2.2 oz) baking powder
- 1 1/2 Tbsp salt
- 1 - 1 1/3 cups water (I preferred them with 1 1/3 cups and butter)
- 3 Tbsp vegetable oil or butter
- 1 large egg
- To make mix:
- In a large mixing bowl whisk together flour, dry milk, sugar, baking powder and salt for about 1 1/2 minutes to evenly distribute everything. Pour into an airtight container and store 8 months (or earlier if ingredients expire before then).
- To prepare pancakes:
- Preheat an electric griddle to 400 degrees. In a large mixing bowl whisk together water, oil and egg until well blended (if using butter, first melt butter in the large microwave safe mixing bowl then add water and egg and blend). Add in 2 cups (10 oz) of the pancake mix and whisk until combined (batter should still be slightly lumpy, don't over-mix). Pour batter 1/3 cup at a time onto griddle (butter griddle first if necessary), if batter is thick spread outward slightly. Cook until bottom is golden brown then flip and cook opposite side until golden brown. Serve immediately with butter and maple syrup.
- Recipe source: adapted slightly from Allrecipes
These are also delicious with fresh blueberries. Simply dot the tops of the pancakes with blueberries after you ladle them onto the griddle.