I haven’t bought pancake mix in a very long time. This is a very inexpensive dry mix recipe that you can keep on hand. It really stores nicely in a container. You only have to use one part water to one part dry mix to make the batter. It is a quick and easy way to get breakfast going when you haven’t had your coffee yet. I don’t know about you but it can take me a while to pull myself together when I first wake up. This is just so simple and fool proof.
We like buckwheat pancakes so I just substitute 1 cup of buckwheat flour for regular flour in the standard recipe. You can do the same with whole wheat flour. This recipe also helps me use up powdered milk. I keep shelf stable foods because I live in hurricane country and pantry recipes like this puts the powder milk to work for me then letting it expire. If you want a thicker pancake just use a little less water. If you want a thin pancake use a little more water. This mix is also nice if you are just cooking a couple of pancakes. Just measure out a half of cup of mix to a half a cup of water. So this is ideal mix if you only ever feed one or two people.
This is must have mix in your working pantry because it is shelf stable and can help stretch your budget. On my limited income I always make sure I have basics like flour, sugar and baking supplies each month. Dry milk can be expensive but it is also a money saver when it is used in baking mixes. It is there if you run out of milk.
Pancake Mix DIY
- 6 cups all purpose flour
- 3/4 cup sugar
- 1 cup dry milk powder
- 1 tablespoon baking soda
- 2 1/2 tablespoons baking powder
- 1 1/2 tablespoons salt
Mix all ingredients in a large bowl by whisking together until blended. Store in an air tight container until ready to use.
To make pancakes. Add 1 part of water with 2 parts of mix. If batter is too thick add a little more liquid until desired consistency is reached. Mix together and pour a 1/4 cup of batter on a skillet that has a small amount of oil and is hot. Watch for bubbles to form on top and the sides look dry before turning over. Then finish cooking on the other side. You should only need to flip them once.
Note: You can substitute some of the all purpose flour for whole wheat or buckwheat flour.