I love pancakes...really I could sit and eat them for days no lie. But while I do love them it's always nice to change things up a bit here and there...
However, when you're a rather mediocre cook and baking isn't your strong points those "little changes" can lead to ultimate disaster (if you want another example of this you can visit Mallorie Owen's blog post about her latest "wife fail", which was sweet but funny!)
However, when you're a rather mediocre cook and baking isn't your strong points those "little changes" can lead to ultimate disaster (if you want another example of this you can visit Mallorie Owen's blog post about her latest "wife fail", which was sweet but funny!)
As a bit of a Pinterest junkie I will randomly, and for excessive periods of time, scan through and add to my FOOD! board. Mostly it's full of stuff I'd like to make or just that looks tasty. Then again given how avidly I tend to pin I couldn't possibly make all the food without spending h-o-u-r-s in the kitchen for days...
This recipe however I found while searching Google for an instant pancake mix. Sure I could go and buy a mix, but when I can do-it-myself I really to prefer to do that. There's a certain satisfaction of doing it yourself you just can't get buying in the box.
Instant Pancake Mix (non-buttermilk) ~ click for recipe source!
"Instant Mix" (mix & store in jar for up to 3 months):
4 cups All Purpose Flour
3 tablespoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
2 tablespooons + 2 teaspoons Granulated White Sugar
For Batter:
1 cup "Instant" Mix
1 cup milk
1 egg
1 tablespoon melted Butter
*Mix batter, be careful not to overmix.
*Pre-head pan or griddle.
*1 1/2 - 2 teaspoons batter per pankcake. Cook about 1 min/side.
Now I've made this a few times and it's always been a bit of a life saver for those quick meals (as quick as cooking about 16 pancakes can be anyway.) I will say if you like bigger pancakes you can get 8 ish easily. There's a certain spongy quality these pancakes have over your typical store bought mix, it's not bad but it wasn't what I was expecting either. In fact I find that most of the time things I make from scratch have a slightly different taste to them because of the removal of certain additives that are put in food for shelf life.
My final caveat...and most of the original purpose is that one day, after I was confident making these (I always try to make something at least once before I change it - except with my "Naner Bred" which I'll blog about later... - and I have tried this with bananas and it works well but you don't want the pieces too large and aesthetically I won't call them the prettiest, but they are definitely tastey with a bit of brown sugar. Peanut Butter however is THE BEST. I drew a little reference of inspiration from this recipe, but here's the thing, I don't really measure it out so I can't tell you how much you should actually use...it's completely to taste. My suggestion - a few dollops to a cup of peanut butter. This is really approximate because when I don't it I just shove peanut butter in the measuring cup (eg measuring spoon actually) until I'm satisfied with it's fullness. Then please make sure you melt the peanut butter a bit - not boiling lava hot because you'll get a mess in your microwave and you have an egg in this batter so you don't want to cook the egg. I do recommend adding a bit more sugar. Again this is to taste but you can get away with adding it after you've added & mixed the peanut butter. Still use regular granulated sugar but try adding it in 1/2 cup increments.
They cook a bit different and because of the peanut butter need more time even for a small pancake and of course are a bit browner too (about the shade of peanut butter really). You'll notice they are "thicker", which is right, the peanut butter usually forms this sandwiched line in the very center so it's as much dessert as it is breakfast to me.
In the comments below please share with me how you liked this recipe, if you'd like to see more, and if it was clear to you. I'm a bit of a storyteller so I tend to ramble a bit, but I feel it's more fun to have a story than something rote and boring - if you wanted that you could go to a cooking website or book right? And if this is your first time and you haven't joined the newsletter I invite you to do so and check me out on social media so we can connect! <3
This recipe however I found while searching Google for an instant pancake mix. Sure I could go and buy a mix, but when I can do-it-myself I really to prefer to do that. There's a certain satisfaction of doing it yourself you just can't get buying in the box.
Instant Pancake Mix (non-buttermilk) ~ click for recipe source!
"Instant Mix" (mix & store in jar for up to 3 months):
4 cups All Purpose Flour
3 tablespoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
2 tablespooons + 2 teaspoons Granulated White Sugar
For Batter:
1 cup "Instant" Mix
1 cup milk
1 egg
1 tablespoon melted Butter
*Mix batter, be careful not to overmix.
*Pre-head pan or griddle.
*1 1/2 - 2 teaspoons batter per pankcake. Cook about 1 min/side.
Now I've made this a few times and it's always been a bit of a life saver for those quick meals (as quick as cooking about 16 pancakes can be anyway.) I will say if you like bigger pancakes you can get 8 ish easily. There's a certain spongy quality these pancakes have over your typical store bought mix, it's not bad but it wasn't what I was expecting either. In fact I find that most of the time things I make from scratch have a slightly different taste to them because of the removal of certain additives that are put in food for shelf life.
My final caveat...and most of the original purpose is that one day, after I was confident making these (I always try to make something at least once before I change it - except with my "Naner Bred" which I'll blog about later... - and I have tried this with bananas and it works well but you don't want the pieces too large and aesthetically I won't call them the prettiest, but they are definitely tastey with a bit of brown sugar. Peanut Butter however is THE BEST. I drew a little reference of inspiration from this recipe, but here's the thing, I don't really measure it out so I can't tell you how much you should actually use...it's completely to taste. My suggestion - a few dollops to a cup of peanut butter. This is really approximate because when I don't it I just shove peanut butter in the measuring cup (eg measuring spoon actually) until I'm satisfied with it's fullness. Then please make sure you melt the peanut butter a bit - not boiling lava hot because you'll get a mess in your microwave and you have an egg in this batter so you don't want to cook the egg. I do recommend adding a bit more sugar. Again this is to taste but you can get away with adding it after you've added & mixed the peanut butter. Still use regular granulated sugar but try adding it in 1/2 cup increments.
They cook a bit different and because of the peanut butter need more time even for a small pancake and of course are a bit browner too (about the shade of peanut butter really). You'll notice they are "thicker", which is right, the peanut butter usually forms this sandwiched line in the very center so it's as much dessert as it is breakfast to me.
In the comments below please share with me how you liked this recipe, if you'd like to see more, and if it was clear to you. I'm a bit of a storyteller so I tend to ramble a bit, but I feel it's more fun to have a story than something rote and boring - if you wanted that you could go to a cooking website or book right? And if this is your first time and you haven't joined the newsletter I invite you to do so and check me out on social media so we can connect! <3
 |       |
RSS Feed
