Friday, February 14, 2014

Basic Pancake Mix

This has been our go to recipe that travels well (camping) and freezes well for kids breakfasts during the week. 

For camping we mix the dry ingredients in a large ziploc bag and bring the wet ingredients and mix in the bag when ready.

 Also invest in an electric griddle not just for pancakes but for grilled cheese or quesadillas there is lots you can cook on it. For camping we bought a griddle pan that we use on the BBQ/camp fire.

 Also my tip is in the milk....warm it in the microwave room temp is the best. The thicker the batter the bigger fatter the pancakes the runnier thinner the batter is the thinner the pancakes. We like thinner pancakes so we use between 1 1/2c to 1 3/4 milk, For the thicker pancakes use the 1 1/4c. Let the batter rest as well before you begin to cook.Just to let all the ingredients to get working together.

I make them about the size of my fist maybe a little larger. works great for the punks.

We also double the recipe every time then freeze the leftovers flat on a backing sheet covered in parchment paper then throw the frozen pancakes in a ziploc bag and my punks grab a few for breakfast they just heat them in the toaster (ours has a frozen setting)

Basic Pancake Mix

Prep Time: 15 mins Total Time: 30 mins Serves: 3-4, Yield: 8 large pancakes

·         1  1/2 cups all-purpose flour
·         2 tablespoons sugar
·         2 teaspoons baking powder
·         1/2 teaspoon baking soda
·         1/2 teaspoon salt
·         1  1/4 - 1  1/2 cups milk
·         2 eggs
·         1 teaspoon vanilla
·         2 tablespoons vegetable oil

  1. In a bowl, mix together all the dry ingredients.
  2. Make a well in the centre and pour in the milk.
  3. Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
  4. Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
  5. 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.
  6. 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.
  7. If you are adding fruit, I like to sprinkle it on top of the pancake now.
  8. 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.
  9. 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.
  10. 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.
  11. Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
I almost forgot we add Chocolate candy coated baking bits we buy from our local Bulk Barn.
I just sprinkle a few in the pancakes when I first add them to the griddle.


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