Homemade Pancake Mix
About 2 1/2 cups of dry pantry mix, or eight dry-mix portions, prepared in 10 minutes. The cooking label uses 1 1/4 cups mix for about eight pancakes, or four breakfast portions.
Ingredients
Dry Mix
- 2 cups all-purpose flour spooned and leveled
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup powdered milk
- Ground cinnamon optional, to taste
Cooking Label: For Each 1 1/4 Cups Mix
- 1 large egg
- 1 cup water
- 2 tablespoons neutral oil
- Additional neutral oil as needed for the griddle
Instructions
Prepare the Pantry Mix
- Whisk flour, baking powder, salt, sugar, and powdered milk in a dry bowl until evenly blended and free of large lumps. Add optional ground cinnamon to taste.
- Transfer the dry mixture to a clean, dry airtight jar and add the preparation date. The yield is about 2 1/2 cups, or 8 dry-mix portions.
- Label each batch: whisk 1 large egg, 1 cup water, and 2 tablespoons neutral oil with 1 1/4 cups mix, then rest 5 minutes. Cook 1/4-cup pancakes on a lightly oiled 375°F griddle for 2–3 minutes until bubbles open and edges dry, flip, and cook 1–2 minutes until golden; yield about 8 pancakes, or 4 portions.
Notes
- Store dry mix airtight for up to 1 month, respecting an earlier powdered-milk date.
- Keep the jar and scoop completely dry; add wet ingredients at cooking time.
- Refrigerate cooked pancakes within 2 hours and use within 3–4 days.