Description
This easy make-ahead pancake mix is perfect for camping, cooking with kids, and busy mornings. Simply add water, stir and cook!!
Ingredients
CORNMEAL PANCAKE DRY-MIX
3 cups fine cornmeal
3 cups all-purpose flour
1 1/2 cups dry milk powder
6 T Bob’s Red Mill Egg Replacer (Or 3 T Cornstarch + 1 T Baking Soda)
3/4 teaspoon salt
2 Tablespoons baking powder
6 Tablespoons sugar (optional)
Instructions
In a mixing bowl, combine all ingredients and stir until well combined. Transfer to a 1/2 gallon jar, a large ziplock, or another container. Store in a cool dry place for up to 6 months.
To Make the Pancakes
For 8 medium-sized (4-5 inch diameter) pancakes, mix 1 cup of dry mix with approximately 3/4 cups of water. Whisk until there are no clumps. Let this mixture sit for 5-20 minutes (if you have the time, not required). You may want to add a little more water or dry mix to achieve your preferred consistency.
Preheat your griddle or skillet. Once hot, add your butter or oil and pour in the batter. Reduce the heat to medium/low. When bubbles start to appear on the surface, flip the pancakes over and continue cooking a couple of minutes.
Notes
NOTE: I do not add sugar to my dry mix. I think pancakes are sweet enough when smothered in honey, or maple syrup. I also like having a versatile mix that can be made into savory things. That being said, if you like a sweet pancake, I have recommended a sugar amount in the recipe as “optional”.