Make your own pancake mix, for a healthier (than store-bought) version of weekend pancakes.
Here is my own recipe that I’ve been using for years.
To make the mix, combine 1 cup flour, 2 tbsp white sugar, 2 ½ tsp baking powder, and ½ tsp salt. Optional: also add a tablespoon or so of ground flax seed, and 1-2 tablespoons of vanilla-flavored protein powder. I add both of the latter to sneak in some extra protein for my kids, but the pancake recipe works without those things too.
I like to pre-make several batches of this mix and store it in plastic zipper bags.
To make the pancake batter, combine the dry mix with 3 tbsp melted butter, 1 1/4 cups milk, and one egg. You can add a splash of vanilla extract too, if you like. Add a touch more milk if the batter seems too thick to pour. The butter is really important for making the pancakes not stick to the griddle, so don’t forget the butter. Speaking from experience.
I’m sure you know how to cook pancakes, but here’s my method, just in case you are interested. I use a cast iron griddle. Preheat the griddle on medium heat while making the batter. My cast iron griddle is seasoned (i.e. it’s already nonstick from lots of use) so I do not grease the griddle. I find if I spray Pam on the griddle it makes a big difference in the appearance of my pancakes. The greased griddle makes my pancakes ugly. The ungreased griddle does not.
I measure out 1/8 cup of pancake batter. That is not very much, but I find that with this batter it makes the perfect pancake. I actually do have a measuring cup for 1/8 cup. Evidently, 1/8 cup is the perfect size to measure coffee, because that same size is also called a coffee scoop. (affiliate link)
Anyway, 1/8 cup batter on the ungreased (but seasoned) griddle, then flip when there are bubbles on top, and cook a minute or so longer.
One recipe as written above makes a dozen or so pancakes.
Bonus with the pre-made pancake mix is that you can use it yourself or keep it on hand as a gift for someone else.
(Image credit: Яна Тикунова )
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