Instant Classic Pancake Mix

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 4 tsp Baking powder
  • 2 cups Plain flour
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 Butter
  • 1 3/4 cups Milk
  • 1 Toppings of choice - butter

Found on recipetineats.com

Description

Ingredients

• 2 cups plain flour
• 4 tsp baking powder
• ¼ cup sugar
• ¼ tsp salt
• 1 egg
• 1¾ cups milk
• 1 tsp vanilla extract
• Butter - for cooking
• Toppings of choice - butter, maple syrup, cream, strawberries, chocolate syrup

Directions

• Combine dry ingredients in an airtight container and shake to combine. Store until ready to use. Tip: Use a container large enough so you can add the wet ingredients into the container and shake to combine.
• Heat oven on very low.
• Either add wet ingredients into the container with the Instant Pancake Mix and shake until combined and lump free. Or pour the Instant Pancake Mix into a bowl, add wet ingredients and whisk until combined.
• Melt 1 tsp butter in a non stick pan over medium high heat.
• Optional: Use a paper towel to wipe most of the butter out of the pan. This way your first pancake will come out evenly golden. (See notes for explanation)
• Pour ¼ cup of the batter into the pan.
• Cook until bubbles start to appear over the whole pancake (not just in the middle) (about 1 minute).
• Flip, then cook the other side for 1 minute or until golden. Place cooked pancakes in oven to keep warm.
• You should be able to cook another 2 or 3 pancakes without having to add more butter. So add more butter of for every 3rd or 4th pancake, and dont forget to wipe the pan to remove most of the melted butter before pouring the batter in.
• Repeat with remaining batter.
• Makes 12 pancakes.
• Serve with butter and maple syrup, or other toppings of choice.