Basic Pancake Mix

By Laurence Beeken

Our basic pancake batter makes 10 pancakes - just right to try all our lovely sweet and savoury fillings!

Ingredients

• 4oz/112g Plain Flour
• 2 Med Eggs
• 7fl oz/210 ml Semi Skimmed Milk
• 3fl oz/90 ml Water
• 20 sprays low cal Olive Oil Spray

Method

Combine the milk and water then sift the flour into a bowl. Make a hole in the middle and break the eggs into, whisk it.Gradually add the milk and water mixture, still whisking untill all of them added and form a smooth batter.
Heat the pan measure 2 tbsp of batter into a ladle ready for making your first pancake.Beware of the heat, once the pan is hot, reduce heat to medium.Spray pan with 2 spray of oil per pancake.Turn the pancake when it get some bubbles and cook the second side for few seconds.
and enjoy your pancake.
:)

Apple Pancake mix recipe

Apple Pancakes Recipe

from ifood.tv/recipe/pancake_mix

Surprise your family in a pleasant way by whipping up this recipe of apple pancakes . Serve this tasty breakfast as often as you like! Trust me, once you taste this apple pancakes you are bound to prepare it again!

Ingredients

 

1 cup whole wheat pastry flour

 

1/2 teaspoon sea salt

 

1/2 cup wheat germ

 

2 tablespoons unrefined corn germ oil

 

1 teaspoon dry yeast

 

1/2 cup warm water

 

1 egg, beaten

 

1 cup apple juice

 

1 apple, grated

How to make Apple Pancakes

Mix the flour, salt, and wheat germ together.
Add the oil to the flour mixture and mix well.
Add veast to the warm water and stir until dissolved.
Add the veast mixture to the flour mixture.
Add the egg, apple juice, and grated apple.
Let the batter sit for 15 minutes.
Cook on medium-hot griddle.
Serve with applesauce or pure maple syrup.

Homemade Pancake Mix

Homemade Pancake Mix

By  Jan from http://mixingbowlkids.typepad.com/family_bites/2010/02/breakfast-as-we-all-know-is-the-most-important-meal-of-the-day-it-jumps-starts-our-metabolism-and-provides-our-brains-with.html

Breakfast, as we all know, is the most important meal of the day.  It jumps-starts our metabolism and provides our brains with the nutrients we need to work and think throughout the day.  Unfortunately for me, it's my least favourite meal to make, and one I often find myself overlooking in the hustle and bustle of the morning.  For me, that is, not the boys, who always clamor down the stairs bright and early in search of food.  I also find it to be the meal for which I have the least amount of culinary creativity.  Sleep seems to remove all creative thoughts from my mind and I stumble down the stairs in the morning not feeling eager to fashion some food.
Enter my "pancake-mix-in-a-jar" idea.  I love to keep one of these jars of homemade fluffy pancake mix on hand, which, in a pinch, allows me to put together a hot breakfast with ease and speed.  All of the dry ingredients are combined in a glass container and stored in the fridge.  I get three mornings worth of pancakes with this recipe, and all I need to do in the morning is measure out the mixture and add a few wet ingredients.  My kind of simple morning food. 

Now, let's talk about the pancakes themselves.  I love these for their rich flavour and hearty taste.  Toasted oats bring a golden hue and nice crunch to the mixture and the ground flax meal offers a nice splatter of texture throughout.  Adapted by adding chocolate chips, fresh blueberries or crunchy nuts to the bowl, you can create an entire colour palette by customizing the base ingredients.
Seeing that today is Pancake Tuesday we made these for breakfast, of course.  For some variety I added handful of granola to the bowl before pouring in the wet ingredients.  This was met with complete unhappiness from Jackson, total indifference from Ben and loving praise from Rob. 
Ah, you've got to love mornings!

Homemade Whole Wheat Pancake Mix (in a jar)

1 cup rolled oats

1 1/2 cups whole wheat flour

1/4 cup ground flax seed

3 tbsp brown sugar

4 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

• Pre-heat the oven to 350 degrees.  Place the oats on a cookie sheet and bake for 15 minutes. Remove from the oven, set aside and allow to cool.
• Combine all ingredients, including cooled oats, in a bowl and mix well.  Store mix in refrigerator for 2 weeks, or the freezer for 3 months.

To make pancakes:

•  In a small mixing bowl whisk together 1 egg, 1 tbsp olive oil, 3/4 cup milk and 1 tsp vanilla.  Stir in 1 cup of the homemade pancake mix.  Let mixture stand for 2 minutes.
• In a non-stick pan set over medium high heat, drizzle a small amount of olive oil to coat the pan. Using a 1/4 cup measure, pour the batter into the pan.  Cook for approx. three minutes or until bubbles break the surface.
• Turn the pancakes with a spatula and cook until the bottom is slightly browned.  Repeat with remaining batter until all of the pancakes are cooked.

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

Mixed berry pancakes

Mixed berry pancakes

by najwax0x0x from grouprecipes.com 

2 minutes to make  for Serves 8

Is there anything better than pancakes on the weekend? We don't think so!

• Yummy  simple quick  berries  stovetop

Ingredients

• 1 cup (250g) self-raising flour
• 1 1/2 cups (375ml) buttermilk  
• 40g butter
• 200g frozen mixed berries
• 1 cup (250ml) maple syrup
• 1 vanilla bean, split
• Mixed berries,  extra, to serve

How to make it

• Place the flour in a large bowl and make a well in the centre. Add the egg and buttermilk and stir until well combined. Set aside for 30 minutes to rest.
• Melt half the butter in a large non-stick frying pan over medium heat. Spoon 1/4 cup (60ml) of pancake mixture into the pan and sprinkle with mixed berries. Cook for 1 minute or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for 1 minute or until golden underneath. Transfer to a plate and cover with foil. Repeat with remaining batter and mixed berries, greasing pan between each batch.
• Place the maple syrup in a small saucepan. Use a small, sharp knife to scrape the vanilla seeds into the maple syrup and add the bean. Place over low heat and cook, stirring, for 2 minutes or until heated through.
• Place pancakes on serving plates and top with extra berries. Drizzle with maple syrup and serve immediately.