When I make pancakes (a couple of times per month), I usually make them from scratch. This is mostly because John never willingly ate pancakes until he discovered them at The Flying Biscuit restaurant. I came home from that fateful day, found a recipe that recreated the flavor and texture, and John has been a fan of my homemade pancakes since!
But I do keep a bag of store-bought pancake mix around for when we want pancakes and I'm rushing around or feeling lazy. This morning Mary asked for pancakes and I used up my pancake mix. I thought to myself that I would add pancake mix to my grocery list, but was then inspired: why couldn't I just make my own mix? Maybe there is a reason I don't know about, so I tried it.
I imagine that I could keep up with this with virtually no extra time: These mixes will get me through three pancake mornings. Then the next time I want to make pancakes, I could get out all the ingredients, make a giant batch (say, quadrupling), cook one share, and put the remaining three shares into the jars and put them away.
Cool idea. I was a devotee of homemade buttermilk pancakes for years... Then someone made me hungry jack pancakes that tasted exactly the same and it popped my bubble. Haven't made them since... But i do have several boxes of hungry jack in the garage!
ReplyDeleteChristine: I love Krusteaz mix myself. But I ended up switching to homemade because John would throw up eating normal pancakes, but he likes the very chewy texture of an oatmeal pancake at The Flying Biscuit. So now I use this recipe:
ReplyDeletehttp://allrecipes.com/recipe/brown-sugar-oatmeal-pancakes/detail.aspx
I use all white wheat flour and throw in some extras, like flax and wheat germ. I use whole milk because I never have buttermilk on hand.
That's a great idea! I have a recipe I always use, because I really don't like the taste of boxed mix. I have never tried one with brown sugar. I'm going to give your recipe a try sometime this week. Another take away for me is that I need to purchase some wheat flour. It would be perfect for most things except white cakes.
ReplyDeleteThanks for the great tip!
Ashley: Yes, I read up on "white wheat flour" when it first began being marketed here in America because I thought it couldn't possibly be nutritious. But it is just as nutritious as whole wheat!
ReplyDeletehttp://www.kingarthurflour.com/flour/home.html
And it really does taste like white! Perhaps it is slightly denser, such that it wouldn't work as perfectly in a light and fluffy cake as all-purpose or pastry flour. But I now use white wheat in all my bread, cookies, and other baked goods.
My sis in law makes this kind of stuff and gifts it at Christmas. I never thought of making it myself...
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