I’ve been asked by people at work to post recipes for pancake mixes. Pancake mix’s are probably one of the most simple mixes to create, store well and are cheap. There is no need to buy store bought mixes which insert chemicals, coloring, bleaches or hidden sweeteners. True they arn’t “complete, just add water” style, but really cracking a egg and adding some milk takes such little time you won’t notice it.
From the basic mix there are many “gourmet” mixes that can be created also.
Basic Pancake Mix. (13 cups)
10 cups flour
2 1/2 cups nonfat dry milk
1/2 cup sugar
1/4 cup baking powder
2 tbsp salt (optional, I do not use)
Combine in large mixing bowl. Place in airtight container or individual baggies (2 cups per bag). Store in cool, dry location for up to 8 months.
To make Pancakes
2 cups Basic Pancake Mix
1 egg, beaten
1 – 1 1/4 cups water or milk.
Combine ingredients, stirring to form a batter. Drop by spoonfuls onto hot greased skillet or fry pan. Turn when bubbles appear on cake surface. Cook until well browned. Makes 12-16 pancakes depending on size.
Whole Wheat Pancake Mix
2 1/2 cups whole wheat flour
1/2 cup buttermilk powder
3 tbsp sugar
1 tbsp baking powder
2 tsp baking soda.
To make: Add 2 eggs, 2 tbsp oil, and 1 1/2 cup water.
Chocolate Chip Pancakes: 1/4 – 1/2 cup chocolate chips to 2 cups basic mix.
Peanut Butter Chip Pancakes: 1/4 – 1/2 cup peanut butter chips to 2 cups basic mix.
Walnut/Sour Cream Pancakes: 1/2 cup walnuts (chopped) + 2 tbsp sour cream to 2 cups basic mix.
Apple Cinnamon Pancakes: 1/2 cup grated fresh apples + 2 tsp ground cinnamon per 2 cups basic mix.
Cranberry Nut Pancakes: 1/2 cup dried cranberries + 1/2 cup walnuts per 2 cups basic mix.
Caramel Pear Pancakes: 1/2 cup diced pears + 1 tsp nutmeg + 1 tsp cinnamon per 2 cups basic mix.
Blueberry/Sour Cream Pancakes: 1/2 cup blueberries, 2 tbsp sour cream, 1 tsp lemon juice, 1/2 tsp nutmeg per 2 cups basic mix.
Fresh Peach and Pecan Pancakes: 1/2 cup chopped peaches, 1/2 cup chopped pecans per 2 cups basic mix.
Raspberry/Sour Cream Pancakes: 1/2 cup raspberries, 2 tbsp sour cream, 1 tsp lemon juice to 2 cups basic mix.
Banana-Pecan Sour Cream Pancakes: 1/2 cup mashed bananas, 2 tbsp sour cream, 1/2 cup chopped pecans, 1 tsp cinnamon to 2 cups basic mix, add sliced banana’s to top.
Strawberry Pancakes: 1/2 cup sliced strawberries + 1 tsp lemon juice per 2 cups basic mix, add more sliced strawberries to top.
Gingerbread Pancakes: 1 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp ground cloves per 2 cups mix.
A Little Slice.... 