The Best Pancake Mix
Makes 8 pancakes
Ingredients
* 1-1/2 cups (6.75 oz/190g) all-purpose flour (or flour of your choice - we use while wheat, gluten-free or cornmeal)
* 2 tablespoons sugar (optional)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk (or milk)
* 2 large eggs
* 1/4 cup butter, melted (or melted coconut oil or olive oil)
* 1 teaspoon vanilla extract (optional)
* 1/2 cup pumpkin purée (optional)
* 1 teaspoon cinnamon (optional)
Buttermilk Substitutions
Don’t have any buttermilk in the fridge? Here are a few easy alternatives that impart a similar flavor. For each cup of buttermilk, you can use:
* 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup
* 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk
Equipment
* Measuring cups
* Measuring spoons
* Small mixing bowl
* Wooden spoon
* Whisk
* Skillet or griddle.
Step 1: Mix Dry Ingredients.
In a small bowl, combine the flour, sugar, baking powder, baking soda and salt.
Step 2: Mix Wet Ingredients
In a separate bowl, combine the buttermilk, eggs, butter and vanilla extract.
Step 3: Combine Wet + Dry
Mix wet ingredients into the batter just until there is no visible dry flour. Be careful not to overmix the batter.
Step 4: Let the Batter Rest
Ever notice that your last griddle of homemade pancakes is your best? That’s because it’s best to let the batter rest for at least 5 minutes). Cool and enjoy with fresh fruit and homemade plum syrup, nectarine syrup (homemade of course) or homemade maple syrup
Enjoy :)