Pancakes: Difference between revisions
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Toss it all in a food processor and whiz it up until homogeneous. Store like you would store flour. | Toss it all in a food processor and whiz it up until homogeneous. Store like you would store flour. | ||
=== At cook time | === At cook time === | ||
* 1/2 cup mix (above) | * 1/2 cup mix (above) | ||
* 1/4 cup milk | * 1/4 cup milk | ||
* 1 large egg (beaten) | * 1 large egg (beaten) (use one egg for each cup of mix, 1 egg with one half cup of mix works) | ||
* 2 tablespoons oil | * 2 tablespoons oil | ||
* 1 teaspoon pure vanilla extract | * 1 teaspoon pure vanilla extract | ||
Revision as of 22:14, 6 February 2021
For a smaller batch, use 1/2 of everything with a whole egg. For larger batches, multiply by whatever factor and round the eggs up to the next integer. See also the recipe for Fruit Pancake Syrup.
Pancake Mix
- 4 cups whole wheat flour
- 1/4 cup baking powder
- 1/2 tsp salt
- 1/2 cup granulated sweetener
Toss it all in a food processor and whiz it up until homogeneous. Store like you would store flour.
At cook time
- 1/2 cup mix (above)
- 1/4 cup milk
- 1 large egg (beaten) (use one egg for each cup of mix, 1 egg with one half cup of mix works)
- 2 tablespoons oil
- 1 teaspoon pure vanilla extract
Beat the egg and oil together until thoroughly emulsified. Then add everything else and mix until the clumps just go away - not too long.