Basic Pancake Mix

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193 comments
Servings: 3-4
PREP
15 mins
COOK
15 mins
READY IN
30 mins
Ingredients
  • 1 1⁄2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 1⁄4-1 1⁄2 cups milk
  • 2 eggs
  • 1 teaspoon vanilla (optional)
  • 2 tablespoons vegetable oil
Directions
  • In a bowl, mix together all the dry ingredients.
  • Make a well in the centre and pour in the milk.
  • Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
  • Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
  • Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
  • How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
  • If you are adding fruit, I like to sprinkle it on top of the pancake now.
  • When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
  • The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
  • Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
  • Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.