17 BEST BAKING RECIPES WITH PANCAKE MIX
Steps:
- Gather all your dry ingredients.
- Carefully mix all the ingredients until they are blended together.
- Store in an airtight container.
- When ready to use this mix, take one and one-half cup of the dry ingredients and mix with 1 cup of water and one egg. Don't over mix and put in a skillet to cook. Flip and then serve!
HOMEMADE PANCAKE MIX
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
Time 40m
Yield enough mix for 4 pancake recipes (14 pancakes per recipe)
Number Of Ingredients 12
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.
"INSTANT" PANCAKE MIX
Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.
Provided by Alton Brown
Yield 3 batches of pancakes (12 pancakes)
Number Of Ingredients 11
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.
HOMEMADE PANCAKE MIX
Everyone enjoys pancakes.
Provided by deltasky
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend. Store mixture in an airtight container and use within 8 months.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 50.3 g, Cholesterol 12.9 mg, Fat 4.1 g, Fiber 1.4 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1119.5 mg, Sugar 9.4 g
PANCAKE MIX BISCUITS
You want to make biscuits fast, but you discover that you're all out of biscuit mix (or flour...I'm guilty of this one)! Oh no! What can you do? You can grab your off-the-shelf pancake-and-waffle mix off the shelf, and get to work. That's what you can do!
Provided by ThatCaptJim
Categories Breads
Time 22m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450.
- Mix together pancake mix and sugar.
- Cut in shortening until mix resembles coarse cornmeal.
- Add milk, a little at a time, until a soft dough forms.
- Turn out on floured board (or wax paper) and knead about 10 times until dough is smooth and elastic.
- Let dough rest about 5 minutes.
- Roll out to 1/2 - 3/4 inch thick and cut with 2-1/4 inch biscuit cutter.
- Bake 8-12 minutes until done (keep an eye on them, they'll burn fast!).
BASIC PANCAKE MIX
Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.
Provided by Sackville
Categories Breads
Time 30m
Yield 8 large pancakes, 3-4 serving(s)
Number Of Ingredients 9
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.
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