Good Mornin Pancake Mix Recipes

BASIC PANCAKE MIX

Steps:

• In a bowl, mix together all the dry ingredients.
• Make a well in the centre and pour in the milk.
• Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
• Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
• 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.
• 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.
• If you are adding fruit, I like to sprinkle it on top of the pancake now.
• 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.
• 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.
• 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.
• Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

GOOD-MORNING PANCAKES

Steps:

• You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
• If doing the night before, cover and leave on the counter.
• You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
• If doing this the night before, cover and store in the fridge.
• When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
• Lightly grease a frying pan with a lid, like an electric frying pan.
• Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
• Cover and cook until the surface loses its wet look and bubbles have formed.
• Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
• Keep warm in a low oven until all pancakes are cooked.
• Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
• Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.