Don’t you just love mornings when you can whip up something really fast but insanely good for breakfast? I know I do, especially when breakfast for me includes a cup of coffee and cereal most days of the week. There are days when I just want to make myself a stack of pancakes generously poured with maple syrup on top – thank God for pancake mixes right? But what If you ran out of them and your mind was already set on having those delicious pancakes for breakfast? I found out that pancake mixes are totally possible to make in your own kitchen (duh!) which can save you more money than buying them at the grocery store. With a little bit of planning and four cups of flour, you can make your own pancake mix and store them in a jar, then make the batter when you are ready to have your pancakes.
Speaking of jars, you should check out your nearest World market store if you are up for an affordable shopping spree for your home. My husband and I just bought two crafted metal stools with a vibrant spice finish to add to our dining space – and they were worth every cent! I am sitting on it right now while typing this post and my mouth watering over this pancake-talk.
Anyway, once you finished flipping and stacking your pancakes as high as you want, you can top them with your favorite jelly, honey, butter or syrup. I just love using maple syrup, but if you want to surprise your palate, try making a strawberry-maple syrup. You may also substitute blueberries for this recipe. If you have any left over, you will notice that it sets into kind of a glossy jam. This will keep for a few days in a jar and put in the fridge. They are also good dolloped into yogurt or as a spread on bread. Enjoy!
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons plus 2 teaspoons sugar
- Directions - Mix the above ingredients together and store in a jar.
- 1 egg
- 1 cup milk
- 1 tablespoon butter, melted
- For each 1 cup of pancake mix, add and whisk together above ingredients.
- Heat a dry flat griddle or pan - no need to oil it.
- Spoon 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides.
- Makes about 15 pancakes of about 3 inches diameter.
- 1 cup maple syrup
- 1 cup quartered fresh strawberries
- Combine maple syrup and strawberries in a small saucepan. Cook syrup mixture over medium heat, stirring occasionally, 6 to 8 minutes or until thoroughly heated. Serve immediately.