Q&A about Pancake mix

Q : How to store pancake mix?

A: you have to put it in a plastic bowl and either put tin foil or plastic clear sticky wrap around it .You may also store pancake mix in plastic storage containers, such as TupperWare, that seal when closed, or in a glass jar with a screw top.

Q : What does baking soda do to the pancake mix?

A: It makes it rise. Baking soda is a leavening agent that releases carbon dioxide bubbles into the batter, making pancakes light and fluffy.

 

Q : Do you have to have baking soda in homemade pancake mix?

A: depends on what kind of pancakes your making. If you don't have baking soda and you already started on the mix you should have gone to the store before and bought some. Although some reciepes don't have the ingrediants I would have to say it's not mandatory.

Pancake mix : Cinnamon Orange Pancakes

Cinnamon Orange Pancakes
(This recipe yields 6 servings)

• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 cup low-fat milk
• 3/4 cup fresh orange juice
• 1 large egg or egg substitute equivalent
• 2 Tablespoons Wheat germ
• 1 and 1/2 Tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon orange zest or finely grated peel
• 1 teaspoon cinnamon
• 2 pinches of salt
• cooking spray

In a large mixing bowl, sift together the two flours with the wheat germ, sugar, baking powder, cinnamon and salt.

In a separate medium bowl, beat the egg slightly. Add milk, orange juice and orange zest and mix well.

Add wet ingredients to dry ingredients and stir until just mixed and moistened.

Prepare a griddle or large skillet at medium-high heat with a coating of cooking spray.

Dollop batter onto hot surface in 1/4 cup amounts to make individual pancakes. Cook until bubbles begin to appear in the center of pancake. Flip and cook other side until golden brown.

My homemade pancake mix

This is a homemade pancake recipe with uncomplicated ingredients, but tasty. Key factors would be the baking powder.Beacuse this little recipe use 2 teaspoons baking powder that make them soft and tasty.

Ingredients:

1 cup of wheat flour
1 teaspoon sugar
2 teaspoon Baking powder
¼  teaspoon Salt. 

1 Egg

1 cup milk.
2 spoons vegetable oil or olive oil.

This isn't  sweet  because we will add it when finished with Maple Syrup or honey

How to make it

• Mix flour, sugar, baking powder and salt, mix well.
• Add eggs,milk and oil into the flour and stir until the flour quite thick
• Heat the griddle and spoon the pancake flour into pan.wait few minutes or until you can see some bubbles on the pancake surface.Turn and wait for golden pancake.

Homemade Buttermilk Pancake Mix

Homemade Buttermilk Pancake Mix

By midgelet  from grouprecipes.com

For Serves 6

A mix which can be used for pancakes and waffles. I like to use club soda for the liquid for the lightest pancakes ever.

Ingredients

• 4 cups All Purpose flour
• 1/4 cup sugar
• 1/2 cup  dry buttermilk  powder
• 2 tsp baking soda
• 4 tsp baking powder
• 1 tsp salt

How to make it

• Combine all the ingredients and whisk together to distribute evenly.
• Store your buttermilk pancake mix in a sealed container in a cool place and use it within three months.
• If you would like to keep the mix longer, store it in the freezer.
• To use your mix:
• Measure the desired mix into a large bowl..
• In a smaller bowl, whisk one egg for every 1 to 1 1/2 cups of mix.
• Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of mix.
• Add 2/3 cup water to the egg mixture for every one cup of mix.
• Add the liquid mixture to the mix and stir until just combined.
• If the batter is too dry add more water to reach the desired consistency.
• Cook on griddle
• Mix can be doubled as needed

Healthy Flax Pancake Mix Recipe

Healthy Flax Pancake Mix Recipe

By mystic_river1 from grouprecipes.com

15 minutes to make , For Serves 3

With this mix on hand, you can enjoy homemade pancakes on busy weekday mornings. This is also a great item to pack on camping trips. Be sure to refrigerate or freeze the mix as flaxseed meal is highly perishable.

Ingredients

• Makes 6 cups, enough for 3 batches of pancake
• 2 1/2 cups whole-wheat flour
• 1 cup buttermilk  powder
• 5 tablespoons dried egg whites, such as Just Whites
• 1/4 cup sugar 
• 1 1/2 tablespoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup flaxseed meal
• 1 cup nonfat dry milk
• 1/2 cup wheat bran or oat bran 

How to make it

• Whisk flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl. Stir in flaxseed meal, dry milk and bran. Store in an airtight container.
• NUTRITION INFORMATION: Per cup: 485 calories; 10 g fat (1 g sat, 2 g mono); 14 mg cholesterol; 71 g carbohydrate; 29 g protein; 15 g fiber; 1331 mg sodium; 730 mg potassium.
• TIP: Ingredient Notes: Buttermilk powder, such as Saco Buttermilk Blend, is a useful substitute for fresh buttermilk. Look in the baking section or with the powdered milk in most supermarkets.
• Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.
• You can find flaxseed meal at some natural-foods markets or mail-order it (try www.bobsredmill.com). It is highly perishable, so store it in the refrigerator or freezer. To make your own flaxseed meal, grind 2/3 cup whole flaxseeds to yield 1 cup.
• MAKE AHEAD TIP: Refrigerate in an airtight container or ziplock bag for up to 1 month or freeze for up to 3 months.