Homemade Pancake Mix From Scratch
User Reviews
5
Homemade Pancake Mix From Scratch
Description
The pancake mix combines all-purpose flour with leavening agents including baking powder and baking soda, along with sugar and salt to balance flavor and rising. Storing the mix airtight allows convenient preparation later. Basic pancakes are made by whisking the mix with egg and milk, then cooking batter on a greased griddle until golden brown on both sides.
For ricotta pancakes, drained ricotta cheese and egg yolks are mixed with milk, vanilla extract, and sugar before adding the pancake mix. Beaten egg whites are folded in to lighten the batter, resulting in pancakes that are fluffy and moist with a tender crumb. Cooking on medium-high heat and minimal butter prevents burning while achieving a golden crust.
This recipe offers versatility to make either simple or richer pancakes from a premade mix, suitable for breakfast or brunch. The ricotta pancake method requires extra steps but yields a distinctly creamy texture and subtle vanilla flavor. Pancakes are best served immediately for optimal texture and taste.
Ingredients
- 4 cups all-purpose flour substitute whole wheat flour for a healthier version!
- 3 tablespoons baking powder
- 1 1/2 tablespoon sugar
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
To Make Pancakes
- 1 cup of mix
- 1 egg
- 3/4 cup milk
Ricotta Pancakes
- 1 cup mix
- 1 cup ricotta cheese drained
- 1/2 tablespoon sugar
- 3/4 cup milk
- 2 egg yolks and whites separated
- 1/2 teaspoons vanilla extract
Instructions
- Mix all together all of the ingredients and store in a jar or plastic bag - as long as it's airtight!
Make Pancakes
- Whisk all ingredients together until smooth.
- Heat a griddle and grease with butter or non stick spray.
- Ladle out mix on hot griddle and cook until bubbles form. Flip carefully and cook another minute or two on second side until golden brown. Serve immediately!
Make Ricotta Pancakes
- Combine ricotta, milk, egg yolks, and vanilla in a large mixing bowl. Add the mix plus the sugar and to the ricotta and milk mixture, stirring gently until just combined.
- Beat the egg whites with a handheld electric mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining egg white with a spatula.
- Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
- Serve immediately and enjoy!
User Reviews
Overall Rating
5
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