Instant Pancake Mix

Who would not love to have nice warm pancakes for breakfast.? But imagine making them every morning… Forget about it!!!

That’s when I thought why not have at-least the dry ingredients ready, so you don’t have to sit with measuring spoons every morning to make it.. just take the prepared dry mix, add egg, milk, butter, whisk and you are on your way to amazing pancakes every morning!!!!!

Ingredients:

6 cups Flour, any flour or combination of flours you like (I use 5 cups whole wheat + 1 cup cake flour or sometimes just multigrain flour)
2 teaspoon Baking Soda
3 teaspoon Baking Powder
1 tablespoon Salt
3 tablespoon Sugar

How To:

Add all the above ingredients in the airtight container you want to store it, close the lid and shake to mix. Store in cool place.

Instant Pancakes Rush Recipe

Ingredients:

1 cup Instant Pancake Mix
1 Egg
1 cup Milk
2 tablespoon Butter, melted
Fresh Fruits, optional

How To:

In a bowl, add egg, milk, and butter, whisk to combine for a few seconds. Add instant pancake mix to it and mix the batter just enough to combine, do not over mix it.
Lightly butter the griddle. Ladle the pancake batter onto the griddle and sprinkle desired fruits on it.
When bubbles appear on the surface of the pancake and the griddle side of the pancake is golden, gently flip them over. Cook them for about 2 mins till golden or until the pancake is set. Serve immediately. Yields about 4-6 pancakes.

Instant Pancakes Weekend Recipe

Ingredients:

1 cup Instant Pancake Mix
1 Egg, separated (keep whites and yolk separately)
1 cup Buttermilk
2 tablespoon Butter, melted
Fresh Fruits, optional

How To:

In a clean bowl, whisk egg whites with a hand-mixer till you get stiff peaks, about 3-4 mins.
In another bowl with a clean hand-mixer whisk egg yolk till dense and fluffy about 2-3 mins. Add buttermilk and butter, whisk it together till thoroughly combined.
Add instant pancake mix to it. Mix the batter just enough to bring it together.
Gently fold in the egg whites, do not over mix it.
Lightly butter the griddle. Ladle the pancake batter onto the griddle and sprinkle desired fruits on it.
When bubbles appear on the surface of the pancake and the griddle side of the pancake is golden, gently flip them over. Cook them for about 2 mins till golden or until the pancake is set. Serve immediately.

Note:

If you want to serve the pancakes later, preheat the oven to 200 degrees F and line the baking sheet with a kitchen towel. Remove the pancakes to this baking sheet and cover with another towel. The pancakes will remain moist and not dry-out on you if you line them with a towel. If you plan to serve immediately you can skip the usage of the towel just keep them in a baking sheet and serve.
I typically put labels on the jar with ingredients to be mixed in so that I don’t have to remember it and have it readily available every-time I need to make a pancake.
You can make a big batch and freeze it to last you for a week…
Handy enough to take it for camping too versus store bought one.