We have pancakes for dinner in my house at least once a week. My medium son has gone through a key phase throughout his life, and pancakes are one of the things he will always eat. To mix it, I get creative by adding various puree, nut butter or seeds to the dough to increase nutrition.
To save time, I have experimented with almost every brand of pancake mix over the years, but I was not particularly impressed by any of them. I always “repaired the mixture” by adding a little of it or a little of it, which defeated the entire purpose of using a convenience product.
Why I don’t buy a pancake mixture
A few years ago I decided to make my own homemade pancake mixture. I knew the conditions of sugar, flour and sourdough agent that I preferred, and it was just easier to mix my own, so I always had something on hand.
The consistency of the key is how the parents will understand by keyless eaters. Although my son Loved Pancake, he will only really eat My Pancake. You have to look, smell and feel the same – or otherwise it will be a big “no”. By creating my own mixture, I know that the result will be consistent, even if I occasionally creep in a few hidden vegetables.
Another advantage of making the mixture of the ground is that you can control the batch size. Usually you have the opportunity to create a half box or a whole box on the back of a box of pancake mixture, which is more and more than I have to feed my son, and be honest, remaining pancakes are just not so good.
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How I make pancake mixture
My mixture consists of pantry booklets, which are probably already in your closet. There are no additional stabilizers or preservatives and it is a low sodium that can be quite high in the bought mixtures bought in the shop.
The recipe requires all -purpose flour (although I had about half full grain flour for some additional grains and fiber with half a wholemeal flour with the use of whole grain flour). I bought a large locking container for saving the mixture, but you can use any glass or airtight container you have on hand. I like doing a double charge that is doing 84 pancakes, But it fits easily in my locking container.
If you are ready to mix, I strongly recommend using buttermilk – it adds taste and interacts with the sourdough, which creates these light and fluffy pancakes that we all know and love.
If you don’t have buttermilk at hand, you can use regular milk. However, you must easily adjust the recipe by adding a little acid to react with the baking powder. I think lemon juice works best. I also used Greek yogurt that is diluted with a little milk as a replacement for buttermilk. However you mix it, a big stack is fine.
