It’s tough to find a boxed pancake mix that doesn’t turn out pancakes that are heavy and dense and bordering on flavorless. This recipe is one you can mix yourself from shelf stable ingredients, has a “made from scratch” taste and makes a lighter pancake. The flavor boosting “secret” ingredient is malted milk, not something you’d think to add into your pancake mix, but believe me you’ll like it!
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Yield: Each 2 1/4 cup mix makes 9 pancakes
Recipe makes enough for 4 mixes
Ingredients:
2 cups all purpose flour
2 cups cake flour
1 cup instant powdered milk
3/4 cup malted milk powder
1/3 cup sugar
2 TBS baking powder
1 tsp baking soda
1 TBS salt
1/2 cup butter powder (*see note)
1/4 cup + 3 TBS whole egg powder
3/4 cup powdered buttermilk
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Instructions:
Measure and sift the ingredients (as needed) and mix well. When ready to cook, whisk 2 1/4 cups mix with 1 cup minus 1 TBS water. Prepare your griddle (over medium low heat) by placing a good sized drop of water on it and heating. Once the water drop boils the griddle is hot enough to cook. Spray with nonstick cooking spray and wipe any excess oil from the pan. Cook by 1/4 cup portions about 2 minutes per side. Serve.
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Mix 2 1/4 cups of mix with 1 cup minus one TBS water.
Pour by 1/4 cup portions on to your hot griddle. Once you see bubbles bursting in the cooking batter you know it’s ready to flip!
Now you can get those hungry mouths fed quickly and still get a compliment or two on the pancakes!
Store the remaining mix either in vacuum sealed jars or quart sized storage bags.
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Notes:
- In formulating this recipe I questioned whether the mix would keep in the pantry with the powdered buttermilk added since the container says it should be refrigerated after opening. I called Saco Foods, who make the powdered buttermilk I use, and asked them. I was told the refrigeration is encouraged due to the moisture content, allowing the product to remain good longer after being opened. Mixing it into a dry mix takes care of this concern so there’s no reason to refrigerate. I was also told it would stay good mixed into a dry mix for at least a year.
- I know for some of you I’m repeating myself, but I don’t want someone to accidentally ruin their mix by using a poor butter powder product, since there are some bad ones out there. If you’re not familiar with butter powder I can tell you the one I feel most comfortable recommending is Thrive’s brand. I’ve tried a few others and haven’t been pleased with their products but have been very pleased using Thrive’s butter powder in my baking. The way I generally use it is for flavoring. I’ve never tried using it stand alone as butter (as you would for spreading on toast) as is suggested on the container.
I was wondering how the pancakes would turn out if I used regular flour. I don’t have any cake flour on hand right now. I can’t wait to try this mix because I agree, the mixes I have tried yield a very heavy pancake.
You’ll like this one a lot. My family actually prefers this one now even over a “from scratch” recipe I used to use all the time.
Your recipe calls for powdered milk but does not specify if it is instant or regular non-instant powdered milk. Could you please let me know what type of powdered milk I should use? Thank you.
Thanks for the question, Jona. Instant powdered milk is what you want so that it mixes quickly together with the water. I’ll go back and clarify it in the ingredients list. Thanks for the comment, I’m glad your reading so carefully!
I am very eager to try these pancakes. Thank you for posting the recipe.
Just out of curiosity, what do you use to cook your pancakes on, a frying pan or a griddle? I have never been happy with how my pancakes turn out when I make them in a frying pan; it may have something to do with my gas stove. I would appreciate any advice you have.
Honestly, either/or. To me it seems like the biggest thing is getting the temperature right and I do that with the drop of water trick I talked about.
Gas stove cooking is a lot more direct, and remembering back to when I had a gas stove, the pan heats faster and hotter. Maybe you can try cooking next time w/lower heat than you normally would and when your test water drop boils go from there.
I agree that pans heat faster with gas stoves. I have learned (the hard way!) to use a lower heat. However, I haven’t tried your water drop test, and will give that a go.
Thanks so much.