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Buttermilk Pancake Mix

Source of Recipe

by Millie, from Lynn Attison


Recipe Introduction

You can save money by preparing a big batch of this dry pancake mix to use whenever the mood for a special breakfast strikes. Instructions are included below for making the basic pancakes, but the mix, just like its store bought counterpart, can be used for other recipes as well.

List of Ingredients

Basic mix:
2 C dry buttermilk powder
8 C flour
2/3 C sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt


Recipe

TO MAKE MIX:
Sift all ingredients together. Store in an air tight container and use within 6 months of making.

TO MAKE PANCAKES WITH MIX:
1 egg
2 T vegetable oil
1½ C pancake mix (see above)
1 C water (more as needed)

Mix all ingredients until blended together and let the mixture stand for about five minutes.

Lightly oil a large griddle or skillet (preferably non-stick). Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough.

Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1½ - 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface. Flip pancakes and cook for about 1½ minutes on the other side. Serve immediately or keep warm on a baking sheet in a 200°F oven until all pancakes are cooked.