Monday, March 29, 2010


After buying pancake mix for a while, and finding it expensive, I got a recipe for pancake mix from my mother, and an extremely tolerant recipe at that.

  • First take two cups (500 ml) of flour, white or whole wheat works, rice flour does not work well, but 1/4 rice flour mixed with the rest being white or whole wheat works well.
  • Add two table spoons (30 ml) of baking powder, add more to get fluffier pancakes, less to get flatter ones.
  • Add two table spoons (30 ml) of sugar, I currently use Turbinado Brown sugar (raw spun sugar cane), but any sugar works.
  • Add a bit of salt (1 ml), optional.
  • Mix well.

Now you have pancake mix.

To make the batter just mix it with equal parts fluid including 1/8 part oil, increase the liquid to get thinner pancakes, decrease the fluid to get thicker pancakes. I usually use water for the fluid, but milk works well too, even part milk. I haven't tried rice milk in the batter yet, but it should work fine as well.

Bring a frying pan to medium heat, so that a drop of water boils on contact, and pour the mix onto the pan and cook, flipping when the bottom half is cooked.

Personally I have a few common variations that I prepare.
  • Add raisins to the pancake batter, or other fruit, such as blueberries.
  • Add coco to the mix, for chocolate pancakes.
  • Replace a shot of the fluid with hard liquor for spiked pancakes, they go well at some parties.
  • Combination of above.
  • Leave out the sugar for deep fry batter.


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