Instant Pancake Mix Recipes

BASIC PANCAKE MIX

Steps:

• In a bowl, mix together all the dry ingredients.
• Make a well in the centre and pour in the milk.
• Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
• Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
• Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
• How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
• If you are adding fruit, I like to sprinkle it on top of the pancake now.
• When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
• The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
• Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
• Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

ALMOST INSTANT PANCAKE MIX

Steps:

• For the pancake mix: Put the oats in the bowl of a food processor and pulse a few times until chopped. Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine. Add the oil and lemon juice and pulse to moisten the dry ingredients. Store in a resealable plastic container in the refrigerator for up to 2 weeks.
• For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined.
• Heat a large nonstick skillet over medium heat. Lightly coat the skillet with a bit of butter or cooking spray. Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time. Cook until the edges are set and the tops are bubbly, about 2 minutes. Flip and cook until the bottoms are browned, another 1 to 2 minutes. Repeat with the remaining batter. Serve warm with your favorite toppings.

HOW TO MAKE BANANA PANCAKES OUT OF PANCAKE MIX

Steps:

• Mix mashed up bananas, syrup, vanilla, water, and pancake mix in a bowl. Heat pan or skillet to medium heat or 350 F.
• Spray non-stick cooking spray onto surface of pan or griddle. Once the pan is hot (test by dropping a drop of water on the pan-it should make a hissing sound and evaporate quickly), pour 1/4-1/2 Cup of batter on the pan. Because of the banana, these pancakes will be heavier and a little more difficult to flip than a normal one. If the side faced down is cooked to a light brown and most of the air bubbles are popped before you try to flip it AND you get a good scoop underneath the pancake with a spatula, they will flip just fine. Cook the other side until light brown or cooked through as well.
• Top with one or more of the following: bananas, honey, syrup, peanut butter, Nutella, butter, jelly, marshmallow creme, fresh fruit, whipping cream, ice cream, etc.

"INSTANT" PANCAKE MIX

Steps:

• Combine all of the ingredients in a lidded container. Shake to mix.
• Use the mix within 3 months.
• Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
• Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
• Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
• Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
• Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
• Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
• Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.