Prep 10 mins
Cook 10 mins
I get a lot of great recipes from my local newspapers. This one is from the Chicago Tribune. My husband and son gave this recipe an A+. The only modification that I made is that I used Splenda instead of sugar. Getting your ingredients ready the night before is key to staging a successful breakfast. This mix, developed by the Tribune's Bill Daley and chef Christopher Prosperi of Connecticut's Metro Bis restaurant, will be ready to go; just stir in sugar to taste and liquid ingredients right before cooking. Store the mix in a 4-quart plastic container with a tight-fitting lid in a cool, dark, dry place.
- Mix the flour, baking powder, baking soda and salt well in a large bowl. Transfer to storage container; cover. Store until ready to use.
- To make pancakes (about 20): Put 3 cups of the pancake mix into a bowl; stir in sugar to taste (from 2 tablespoons to 1/2 cup). Whisk 4 eggs in a medium bowl; whisk in 2 cups milk and 1/4 cup melted butter into the eggs. Add the dry ingredients; stir until just incorporated. Heat a griddle or skillet over medium heat. Add 1/2 teaspoon vegetable oil; swirl to coat. Ladle 1/4 cup batter for each pancake into the skillet. Cook until bubbles appear, about 2 1/2 minutes. Turn pancakes. Cook 1 1/2-2 minutes. Repeat with remaining batter.