He recently mentioned, "We need more Bisquick!" and I replied, "Why don't we make our own?" If you read the ingredients on the box, they are amazingly simple. I remember my mom making pancake mix and asked her about it. She handed me the book, "Make-A-Mix Cookery."
I decided to cut this recipe in half, as it makes a lot! Besides, if you are trying a new recipe, start small. If you like it, make more!
All you need to do is combine the following ingredients into a large bowl:
All purpose flour and instant nonfat dry milk. I used non-instant; there are a few teeny lumps, but it seemed to work just fine.
Granulated sugar ~
Baking Powder ~
Salt. I like to use Real Salt.
Whisk it in and you mix is done! This mix is stored in an air-tight container for 6-8 months.
To make your pancakes, add 1 egg, water and vegetable oil. Mix till combined. If you like your pancakes thinner, add more water. If you like them thicker, add less.
One thing my husband likes to do is let the batter sit for 5-10 minutes until it is bubbly.
Get your griddle ready. We use an electric one and set it at 300°F. I think on the stove top, it would be medium high.
Use a measuring cup, extra large cookie (muffin) scoop or pour the batter onto the hot griddle.
When you see the bubbles form, pop, and the edges begin to dry, it is time to turn it over. It's okay to peek to see how brown you want them!
You can see we are a family of thick pancakes. This means that we need to keep a lower temperature and cook a little longer. If you like thin pancakes, you can cook 'em at a higher temperature for a shorter time.
This pancake is perfect. It is cooked for about the same amount of time. You can check the center for doneness by pushing the center of the pancake gently. It should spring back like a done cake.
Here's a stack, ready for your favorite toppings! Around here, we like maple syrup.
Enjoy your Christmas, everyone! I'll see you next week!
Pancake Mix & Pancake Recipe