Recipe: Evan’s Handy Homemade Pancake Mix

Homemade Pancake Mix

I make pancake mix using 3 cups of flour because it fits easily in a quart Mason jar for storage. I find that for me it’s an amount that’s convenient to have on hand, yet small enough to go through in a relatively short period of time. It’s also a great size for gifting.

I use the following ratio based on extensive experimentation (eating). I tend to back off the sugar, but if you have a sweet tooth go for the larger amount. I back off the baking powder too, but that’s because I like my pancakes closer to a thin Swedish style pancake that doesn’t rise much. Use the larger amount of baking powder if you prefer a fluffier pancake. Feel free to substitute up to 1/3 cup other flours (whole wheat, buckwheat, corn meal etc).

Evan’s Handy Homemade Pancake Mix

1 cup flour

1- 2 Tbl sugar

1-1/2 to 3 tsp baking powder

½ tsp salt

Mix ingredients together in a bowl using a whisk. Pour into storage container with a tight fitting lid.

Making Pancakes from Mix

When I’m ready to made the batter I add the rest of the ingredients in these amounts (more or less, I’m constantly tinkering and you should too until you find your standard). I rub my griddle with ghee or coconut oil and make sure it’s really hot. A pale pancake is a sad thing.

1 cup Handy Homemade Pancake Mix

1 cup milk

1-2 eggs

1-2 oz butter

Put pancake mix into a bowl. Melt the butter and set aside. Measure the milk into a quart measuring cup. Break the egg(s) into the cup. Add the melted butter. Whisk liquid ingredients together. Add liquid ingredients to dry mix and gently whisk or stir to mix. Do not overmix, a few small lumps is ok.

Heat your griddle so that a droplet of water dances on the grill. Rub the hot grill with an oil or ghee dipped paper towel.

Ladle on the pancakes. I like making 3″-4″ ones. DO NOT TURN PANCAKE until several bubbles of dough have popped. To be sure the pancake is properly cooked use a rigid metal spatula to take a tiny peak. Then confidently turn the pancake. The first one is done by the time you’ve flipped the last pancake. Immediately move them from the griddle to awaiting eater’s plates.

Yes, you can make pancakes in advance. Line a cookie sheet with a too large piece of aluminum foil. Lay the pancakes out like a fanned deck of cards. Cover them with aluminum foil and keep in warm 250 degree oven. Serve with melted butter and real maple syrup.