Instant Pancake Mix Recipes

"INSTANT" PANCAKE MIX

Steps:

• Combine all of the ingredients in a lidded container. Shake to mix.
• Use the mix within 3 months.
• Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
• Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
• Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
• Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
• Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
• Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
• Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

HOMEMADE INSTANT PANCAKE MIX AND BLUEBERRY SYRUP

Steps:

• Mix the above ingredients together and store in a jar.;
• For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix.
• Heat a flat griddle or pan over medium-high heat.
• Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.

ALMOST INSTANT PANCAKE MIX

Steps:

• For the pancake mix: Put the oats in the bowl of a food processor and pulse a few times until chopped. Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine. Add the oil and lemon juice and pulse to moisten the dry ingredients. Store in a resealable plastic container in the refrigerator for up to 2 weeks.
• For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined.
• Heat a large nonstick skillet over medium heat. Lightly coat the skillet with a bit of butter or cooking spray. Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time. Cook until the edges are set and the tops are bubbly, about 2 minutes. Flip and cook until the bottoms are browned, another 1 to 2 minutes. Repeat with the remaining batter. Serve warm with your favorite toppings.

INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN

Steps:

• For the Mix:.
• Combine all of the ingredients for the MIX in a container with a tight fitting lid.
• Shake to mix.
• For the Pancakes:.
• Whisk together the egg whites and the buttermilk in a small bowl.
• In another bowl, whisk the egg yolks with the melted butter.
• Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
• Pour the liquid ingredients on top of 2 cups of the pancake mix.
• Using a whisk, mix the batter just enough to bring it together.
• Don't try to work all the lumps out.
• Check to see that the griddle is hot by placing a few drops of water onto the griddle.
• The griddle is ready if the water dances across the surface.
• Lightly butter the griddle.
• Wipe off thoroughly with a paper towel.
• (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.
• When bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes.
• Continue to cook 2 to 3 minutes or until the pancake is set.
• Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
• Hold in a warm place for 20 to 30 minutes.