Anyone have a recipe for making pancake mix from plain flour?

[allenwrench]

Anyone have a recipe for making pancake mix from plain flour?

I need a stand alone mix like Aunt Jemima Original that works with plain water.

You try and recreate the AJ mix at home...very hard.

Extrapolate how much leavening 'is said' to be used by the sodium content they claim and a recreation is a flop. AJ must add something or do something that is not mentioned.

BTW, I dilute my AJ with 45% whole grain flours such as WW, rye and corn meal and it works great and cuts the sodium content by 45%. If you have brewers yeast or 'Any Whey' it can be added as well for more nutrition.

(No crepes recipes please)

[TennOC]

A pancake mix will need some fat or oil along with that water. If you want to go "low sodium", have you thought of using a sourgough?

[Emerald]

Here is a link to an article about a Homemade bisquick type mix that has a few recipes with it-- and she does use other flours too. and it has the baking powder that I use- aluminum free Rumsford..
http://www.motherearthnews.com/Real-Food/2007-10-01/Homemade-Baking-Mix.aspx
My mom used bisquick all the time and has many different recipes for it- I may have to go and browse her books and try this at home. (I have been a reader of this mag. for many years and remembered it and they have it online now, so I can share it.!)

[FritzDaKat]

Heres one I've been making since I was 13, lifted from the pages of dear old Great Granny's copy of "Cooking for American Homemakers" printed 1964 as a reprint from a 1948 series. (974 pages)

It's actually a recepie for Southern Waffles but works just as well for pancakes.

2 cups sifted flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tblspn sugar
1/3 cup "Shortening"
3 eggs seperated
1,1/2 cups buttermilk

Mix the dry ingredients, mix the wet ones but keep the egg whites off to the side till you mix dry & moist together well then fold in the egg whites & pour.

I've played around alot with this recepie over the years, adding double the baking powder & salt for fluffier pancakes, used milk when I didnt have buttermilk and just added a tablespoon of shortening, added 1/4 cup brown sugar with a tablespoon of powdered cinnamon, didn't bother seperating the eggs or folding in the egg whites, used rendered bacon grease for the shortening (omg is that tasty) etc. But this serves as a pretty good starting point for Pancakes as is.

[Train]

Heres one I've been making since I was 13, lifted from the pages of dear old Great Granny's copy of "Cooking for American Homemakers" printed 1964 as a reprint from a 1948 series. (974 pages)

It's actually a recepie for Southern Waffles but works just as well for pancakes.

2 cups sifted flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tblspn sugar
1/3 cup "Shortening"
3 eggs seperated
1,1/2 cups buttermilk

Mix the dry ingredients, mix the wet ones but keep the egg whites off to the side till you mix dry & moist together well then fold in the egg whites & pour.

I've played around alot with this recepie over the years, adding double the baking powder & salt for fluffier pancakes, used milk when I didnt have buttermilk and just added a tablespoon of shortening, added 1/4 cup brown sugar with a tablespoon of powdered cinnamon, didn't bother seperating the eggs or folding in the egg whites, used rendered bacon grease for the shortening (omg is that tasty) etc. But this serves as a pretty good starting point for Pancakes as is.

Ya Fritz
That's the one. That's the one he needs. From that
you can add vanilla, or buckwheat etc.
That's the best scratch recipe for pancakes
I've seen yet.
Train

[FritzDaKat]

Yup, I made a batch last week using 1/4 cup Flax, 1/4 cup cornmeal (in place of 1/2 cup of the 2 cups flour) and a handfull of dried cranberries. Yum is all I can say.

[allenwrench]

Here is a link to an article about a Homemade bisquick type mix that has a few recipes with it-- and she does use other flours too. and it has the baking powder that I use- aluminum free Rumsford..
http://www.motherearthnews.com/Real-Food/2007-10-01/Homemade-Baking-Mix.aspx
My mom used bisquick all the time and has many different recipes for it- I may have to go and browse her books and try this at home. (I have been a reader of this mag. for many years and remembered it and they have it online now, so I can share it.!)

Thanks, will give it and FDK's a try.

[lorna-organic]

I don't have an actual recipe for my pancakes/waffles. I just eyeball measurements and mix up my batter in a Pyrex measuring cup because it is easy to pour from the spout. I use one large egg, about a tblsp. of olive oil, a tsp. of water, a tsp. of honey, and about 1/2 cup of milk. I beat it well with a fork, then add about 1/2 cup of unbleached white flour, 1/2 cup of whole wheat flour, one tsp. of Rumford baking powder and a dash of salt. I like to put in a dash of cinnamon, too. When I use this batter for pancakes, I use it right away. If using it for waffles, I let it set for about five minutes so it will become a bit thicker before use.

Lorna

[FritzDaKat]

Yea', I've noticed the Waffles always come out better from the "leftover batch" that sits in the fridge overnight too. :)

Not like that's gonna get me to wait any longer than needed for my Waffle fix. :D

[plot_thickens]

Folding in the egg whites last makes for the best recipes. We do buttermilk-fresh blueberries-lemon zest, ridiculously decadent fantastic wonderful!

[FritzDaKat]

Love "ZestyCakes" :)

I am now dying for next years serviceberry crop... :)

[ovenbird]

I don't have a mix recipe but could make one up. I get powdered egg at an Amish bulk foods store. I would use those and powdered milk. If I put the oil in, I would have to store it in the refrigerator. I don't like solid shortening.

I make great pancakes, called Feather Pancakes. Instead of whit flour I put 2 Tbsp of freshly ground flax meal and 2 Tbsp of wheat germ in the 1 cup measuring cup and then fill with Bob's Red Mill Whole Wheat Pastry Flour. I also made up a version which uses buttermilk, sour milk or yogurt.

I have Bob's Red Mill Whole Wheat Pastry Flour in my flour canister. It works great for everything except bread. I use King Arthur WW flour for that. I even make "white sauce" with the WW pastry flour.

For my last batch of pancakes I used mashed overripe bananas instead of milk and used the leavenings I use with buttermilk. I added toasted walnut bits. Yummy!

I love to make nut waffles. I sprinkle the nuts on the waffle grid and leave them there for a few seconds before adding the batter. That brings up the flavor.

[ovenbird]

Folding in the egg whites last makes for the best recipes. We do buttermilk-fresh blueberries-lemon zest, ridiculously decadent fantastic wonderful!

What, no freshly grated nutmeg? It is the perfect touch with blueberries and lemon zest. My mom makes a coffeecake called Blueberry Buckle from the oldest Betty Crocker Cookbook. I just add the lemon zest and nutmeg to the crumbly topping.

BTW. Nutmeg is not nutmeg unless it is freshly grated.

[Jackie-T]

4 cups flour, 8 Teaspoons baking powder, 1 Teaspoon salt, 5 Tablespoons shortening. mix together very well and store in a plastic bag or cannister. Use the same as bisquick. I suppose you could add dry milk to the mix and then just add water when you wanted to use it.

[tughillcam]

I usually mix my dry ingredients ahead of time and bag them up in the freezer. Then all I have to do is add the wet ingredients and I'm good to go

1 and 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder (rumsford, no GMO ingredients)
1 teaspoon salt
1 teaspoon baking soda

wet ingredients
2 eggs
2 cups buttermilk -(1 tablespoon vinegar then add milk to measure 1 cup)
1/4 cup oil (I use coconut oil)

[Ajla]

Nobody uses buckwheat flour for their pancakes?

[tughillcam]

I'm not so crazy about the taste of buckwheat.
I used to know a Canadian or 2 who was wild about it though :p

[boizeau]

Any old cook book from prior to WW2 should have that recipie.
I just had Pancakes for dinner so had to say something.
One tip:
Helps to get an oversized cast iron skillet and pre heat it for at least 1/2 hour.
Once you find the right stove setting mark it with a marker pen so you will get it right every time
Pancakes don't like to be hurried.

[DebbieG]

I love buckwheat pancakes, it's a tradition here and we have "buckwheat feeds" everywhere. You can visit a church or school or any other organization almost every weekend and there will be buckwheat pancakes, sausage and eggs, all you can eat for usually $5-$6 per person. Sometimes they even have real maple syrup made fresh by locals. YUM!!!

DebbieG

[puttgirl]

Those and funnel cakes! Sorry, Deb, just couldn't resist. We have plenty of buckwheat pancake breakfast's around here, too, especially in the fall. Can you believe I've never tried them?

[kefirmaven]

Nobody uses buckwheat flour for their pancakes?I use that in my wheat-free pancake mixes. If anybody wants to know about wheat free, and other allergen free cooking, I can probably help.

[CityMouse]

Hey FritzDaKat,

I just wanted you to know that I tried your recipe this morning and its definitely a keeper. My granddaughter and her friend spent the night with me and I made them pancakes. They loved them. I also tried a recipe for Cream Syrup that I got on recipegoldmine.com. It was very good on those pancakes. I used cinnamon and butter&nut flavoring instead of nutmeg. The flavor of the syrup could easily be changed to Orange , blueberry or cherry just by adding the flavorings. The next time I try your recipe, I'll experiment with different flours. It was a nice treat. Thank you for posting it.

[DebbieG]

Puttgirl,

I had totally forgotten about the funnel cakes!!! ROTFL

Some people like buckwheat pancakes, some don't. If you get the chance give them a try, but make sure you try them at least twice from 2 different places because everyone makes them different. I like them sour, some people like them sweet.

DebbieG

[Imp]

We love buckwheat pancakes and waffles- though for a lighter and crispier waffle, you do need to fold in the whipped egg whites at the last. Cook those waffles, sprinkle with chopped up toasted pecans and drizzle with some real butter and honey and just eat.

[erdrasher]

I use that in my wheat-free pancake mixes. If anybody wants to know about wheat free, and other allergen free cooking, I can probably help.

hi kefirmaven,

I would love if you would post some wheat free recipes in the recipe thread! I think I may be sensitive to wheat and having been trying to limit it in my diet.:D