Jan
Pancakes can be served for breakfast, brunch, a snack or as dessert with toppings as simple as lemon and sugar, maple syrup, jam, or made special with fresh berries ice cream and coulis, bananas with butterscotch sauce, some even like crispy bacon and maple syrup for breakfast.
The ingredients are simple pantry staples but combined create a delicious comfort food. So often we look for the easy way by using a bought shaker bottle that probably include more preservatives than pure ingredients. This recipe replicates the convenience of the shaker but using real ingredients without the nasties.
Make up the dry pancake mix and store in a sealed container in the pantry ready for you to make up just what you need by adding wet ingredients and either shaking in a drink shaker or in a bowl by mixing with a whisk, so easy the kids can do it.
Pancake Mix
Ingredients
- 5 Cups Plain White Flour
- 3 Tbsp Baking Powder
- 2 tsp Bicarb Soda
- 1 tsp Salt
- 2 1/2 Tbsp Sugar
Instructions
- In a large bowl combine flour, baking powder, bicarb soda, salt and sugar with a whisk, mix well.
- Transfer the mixture to an airtight container, store in the pantry.
To Make pancakes
- In a bowl or shaker bottle add 1 1/4 cup of pancake mixture.
- Add 1 Egg, up to 1 cup Milk and 1 Tbsp of melted butter
- Whisk or shake to combine. adjust milk quantity to get the consistency you like.
To Cook Pancakes
- Preheat a pan over medium to low heat greasing with butter or oil
- Add 1/4 to 1/2 cup amounts of the batter to the pan and cook until bubbles form on the surface, turn over and cook for a further 1-2 minutes.
- Continue cooking in batches until mixture is used.
- Serve warm with your favourite toppings.
Notes
