Back in our restaurant days we used to make large batches of this dry mix rather than use the prepackaged mixes most restaurants used. The pancakes are so much better than anything we have ever had since. We still make it now, though a much smaller version like this one. Can you imagine cooking pancakes for 300 people?
Store bought pancake mix contains corn syrup and solids, as well as artificial colors and preservatives. Why pay for yuk?
If you can afford a good organic flour and sugar, all the better.
It also is wonderful for crepes and waffles. We use it for our Pumpkin Pancakes, Fresh Fruit Crepes with Mint Crème Anglaise, Sweet Potato Pancakes with Apple Cider Syrup and Cheese Pancakes with Spiced Pear Sauce. Find these recipes on our blog Gardening Jones Recipe Box.
Pancake Dry Mix:
8 cups flour
4 tablespoons sugar
5 tablespoons baking powder
2 tablespoons salt
Mix together and store in an airtight, food grade container.
Of course if you use a lot, make a bigger batch.
For a small batch of pancakes, just mix together gently:
1 cup dry mix
1 egg, slightly beaten
1 cup milk
1 tablespoon oil
If you don’t want to store milk or can’t get to the market, simply use the equivalent of dry milk and water.