Homemade “Instant” Pancake Mix and Blueberry Pancakes
After the maple festivities last Saturday, Hubby really wanted pancakes on Sunday morning. He was sad to find out that we didn’t have any pancake mix in the house and asked me to grab some at the store. I scoffed at him and said I’d make them from scratch.
We rarely eat processed foods at home. Except for pancakes. We don’t eat them very often, but usually there is a container with the mix that you just add water to. I’m sure the ingredient list on that container is pretty scarey and contains tons of ingredients that no one knows how to pronouce. So I decided to take this opportunity to prevent those super-long-there’s-no-way-I-can-read-this-ingredient-so-I-probably-shouldn’t-be-eating-it ingredients from getting into our bodies.
Aside from my baking obsession, we eat pretty healthy in the Beantown Baker household. We both eat our 5 fruits/veggies a day thanks to Hubby packing lunches for us every morning. He includes something for breakfast, lunch, and snacks. A lot of produce and the rest is homemade. For dinner we always cook unless we’re eating out.
So I set out to find a pancake recipe to make from scratch. I did grab some beautiful blueberries while I was at the store that morning to throw into our pancakes (I used the rest to make our favorite banana-blueberry muffins). I was going to start with Google, but instead headed towards my shelf of cookbooks. I do have quite a few and I’m trying to use them more often. I opened my trusty Alton Brown cookbook and found a perfect solution. A recipe for a pancake mix! So I would be able to have pancakes that morning and have a mix to use in the future.
The mix is very simple to throw together. I’m storing mine in the freezer because I doubt we’ll use it up in three months. I found the pancake batter to be a bit thick, so I added more buttermilk to thin them out. This recipe yields some really tasty pancakes. The addition of those plump blueberries and real maple syrup definitely took these over the top!
One Year Ago: Cinnamon Biscuits
Yield: 3 batches of 12 pancakes
Ingredients:
For the Instant Pancake Mix
6 cups flour
1 1/2 tsp baking soda
3 tsp baking powder
1 Tbsp kosher salt
2 Tbsp sugar
For the Pancakes
2 eggs, separated
2 cups buttermilk
4 Tbsp melted butter
2 cups Instant Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh blueberries, optional
Directions:
Heat an electric griddle or frying pan to 350 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Lightly butter the griddle. Wipe off thoroughly with a paper towel so that no butter is visible.
For the Instant Pancake Mix
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
Pancakes
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
Recipe from Alton Brown's Good Eats and The Early Years Cookbook
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
this cake screams a lot of things!
eat me comes to my mind!
lol
beantownbaker — February 8th, 2014 @ 11:57 am
It does definitely scream that 🙂
Gorgeous Bundt, Jen! It looks amazing. Love the butter and cocoa tip and the raspberries!
beantownbaker — February 9th, 2014 @ 8:58 pm
Thanks 🙂
Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
beantownbaker — February 11th, 2014 @ 12:14 pm
So true!
This cake looks glorious 🙂 I am dying to get a slice, maybe two 😉
The original recipe called for a box of Pillsbury’s frosting mix and was much, much better than the current recipes. There was a tunnel of gooey soft fudge in the middle that you just can’t get with today’s recipes for this cake. But it’s still a great cake!
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One of my favorites! Thanks for the reminder..I need to make this – soon!
I just tried this yummy recipe from your blog and it has come out really yummy!! 🙂
This is my first tunnel of fudge cake and I am quite happy with the outcome…
Thanks for sharing this easy recipe 🙂
Gorgeous!!! I’d love to try to make it for my family soon. Your recipe is so detailed, but to a clumsy person like me, Hopefully I won’t mess everything up haha.
Looking at the picture of your cake I just wanna try it immediately. It looks really good. It is good to make it at home and serve on some special occasions like birthday parties or a party with friends on weekends. Thanks Jen for sharing this recipe with us!
Nice recipe Jen! Hope that I can do it the way you make your cake. Always love chocolate. Thank you for sharing it!
oh my god, I fell in love with it at the first sight. So yummy and nice at the look. Thanks Jen for sharing wonderful recipe!
Awesome, you make it like an artist. It looks so delicious, I will try your recipe to make it for my kids. Thank you so much for sharing this!
This cake recipe looks very sweet and delicous. I will try it soon. Thank for share this great post.
This looks amazing, I will try this out tomorrow, thank you for sharing!