Better-Than-The-Box Pancake Mix

From Cook's Country | December/January 2009

Why this recipe works:

All-purpose flour made for tough pancakes. Replacing half the all-purpose flour with cake flour yielded sturdy yet tender cakes. To give pancakes made from our Better-than-the-Box Pancake Mix complexity and depth, we added an unusual ingredient: malted milk powder. It imparted a sweet, nutty… read more

All-purpose flour made for tough pancakes. Replacing half the all-purpose flour with cake flour yielded sturdy yet tender cakes. To give pancakes made from our Better-than-the-Box Pancake Mix complexity and depth, we added an unusual ingredient: malted milk powder. It imparted a sweet, nutty flavor that tasters loved. Tasters also preferred the flavor of butter to vegetable shortening. For higher-rising pancakes, we used fresh buttermilk instead of milk when mixing up the batter. The acid of the buttermilk reacted with the baking soda, causing the batter to bubble.

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Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each

Ingredients

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