Recipe by Olha
This mix makes the lightest and tenderest pancakes because it’s made with soft low gluten cake and pastry flour (not self rising flour). It’s also less expensive than bought pancake mixes and just as handy. Best of all, it takes just minutes to put together. Fresh or make ahead and frozen, pancakes are a delicious start to any day. Serve with favorite toppings or try nifty pancake sandwiches (below).
Top Review by Rose is Rose
I was looking for a homemade pancake mix and stumbled across this one. I had a lot of King Arthur white pastry flour to use up and seized the opportunity. I made a couple of small changes, substituting one cup King Arthur white whole wheat flour for one cup of the pastry flour, and omitting the baking soda (no acidic ingredients). The biggest change was the one I was most nervous about...omitting the solid shortening and using equal portions of oil and melted butter at the end. I also used regular milk instead of water (in addition to the powdered milk in the mix). They turned out fantastic!! A delicious flavor, light and fluffy. They browned up beautifully and were just delightful! This is a keeper and well worth the effort to order the special flour! For newbie cooks, don't over-beat the batter. My batch had quite a bit of little lumps and I left it that way--over-beating gives you tough pancakes. Just whisk it long enough to incorporate all the ingredients. I also put my batter in the fridge between batches to keep the baking powder from working too soon. Olha, thank you for sharing your recipe!
BEST PANCAKE MIX
- 9 cups sifted cake-and-pastry flour
- 1 cup skim milk powder
- 1⁄2 cup granulated sugar
- 1⁄4 cup baking powder
- 1 tablespoon salt
- 2 teaspoons baking soda
- 1 lb shortening
BEST EVER PANCAKES
- 1 cup water
- 1 egg, lightly beaten
- 1⁄4 teaspoon nutmeg
- melted butter
Directions See How It's Made
- BEST PANCAKE MIX: In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until in fine crumbs.
- Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Makes about 15 cups.
- BEST EVER PANCAKES: In bowl and using fork, stir together 2 cups Best Pancake Mix, water, egg and nutmeg until blended.
- Heat griddle over medium high heat; brush with butter. Using 1/4 cup batter for each pancake and brushing griddle with more butter as necessary, pour batter onto griddle; cook for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill inches.
- Using spatula, turn and cook for about 1 minutes or until bottom is golden brown. (Pancakes can be layered between waxed paper, wrapped well in plastic wrap and frozen in airtight container or freezer bag for up to 2 weeks.) Makes nine 4inch pancakes.
- ONE MINUTE PANCAKE SANDWICHES: With pancakes in the freezer, it’s easy to whip up a quick and nutritious portable breakfast the whole family will enjoy. Simply pop frozen pancakes into a toaster or toaster oven and warm through, then sandwich together with you choice of flavorful fillings. Serve with a glass of milk and you have a complete meal.
- PIGGIE IN A BLANKET: In nonstick skillet, cook 1 breakfast sausage over medium high heat, or microwave at High for 2 minutes, or until no longer pink inside. Spread 1 pancake with 1 1/2 teaspoons maple syrup; wrap pancake around sausage, securing with toothpick.
- FRUIT AND CHEESE: Thinly slice one quarter of an apple or pear and 1 oz. Cheddar cheese; sandwich between 2 pancakes.
- HONEY AND BANANA: Spread 1 tablespoons creamed honey evenly over 2 pancakes; top 1 with half a thinly sliced banana. Sandwich together.
- CREAM CHEESE AND RAISIN: Spread 2 tablespoons spreadable cream cheese evenly over 2 pancakes; sprinkle with 1 tablespoons raisins. Sandwich together.
- Easy Cooking Canadian Living’s Best.