Some of the best things that I do are homesteady. It makes me feel like I’m actually doing something right in my house. Mostly because I can be haughty like because I make homemade pancake mix, but not too haughty because my pancakes don’t come out perfectly round, and they’re often darker than Pinterest appreciates. Either way, the pancakes that I make are always consumed, and THAT my friends is the true measurement of whether or not the recipe is trash. I have three pint sized food critics who gather around my table each day, and don’t even wait for the weekend edition to give me their thoughts. It’s just blurted out as they eat.
Anyhoo, in May, I attended the Everything Food Conference in Salt Lake City, Utah and had a bit of a chat with Bob’s Red Mill. I’ve found that when I prepare my keto meals, I’m purchasing their almond and coconut flour in large quantities. The almond flour also helps me make macarons because that’s the ONLY flour that you can use for them, and you dare not use another to try to prove any macaron maker wrong.
Well, after getting back to Chicago, I received a special delivery of some Bob’s Red Mill products, and wanted to test them out. Except, I travel. A lot. So it’s coming to you during September because we packed them up with us to take on our family vacation to Pennsylvania.
Are you following? I went to Salt Lake City, Utah – flew back to Chicago where I got a special delivery, and then took the special delivery on the road to Pennsylvania. I like to live life to the fullest yo.
This pancake mix was written down on a slip of paper, but I’m sure it came from some magazine, because it has confectioners sugar in it, and I KNOW that I’ve only used granulated sugar in pancake mix before. Also – only use oil to cook the pancakes because butter burns and it’s just a big ol’ mess. I’m also going on record to say that I absolute despise electric stoves. I understand the need, but give me good ol’ fire anytime, and day.
Now, on to the good stuff. For this recipe, you only need flour, baking powder, confectioners sugar, cornstarch and salt. That’s all. Because we have 6 people in our family, I’m always doubling batches, but we got rid of a big kid by sending him off to college, so math had to come into play.
6 cups Bob’s Red Mill Pastry Flour (perfect for pancakes AND biscuits!)
1 cup confectioners sugar
2 cups of cornstarch
1/3 cup of baking powder
2 tsp salt
Sift all ingredients together and store in an airtight container in a cool dry place.
2 1/3 cups of pancake mix
1.5 cups of buttermilk
3 tbsp melted butter
1/4 cup neutral flavored oil (canola or vegetable)
1/2 tsp of vanilla
Mix pancake mix with milk, vanilla, butter and eggs until your batter is smooth. Don’t over mix because you’ll increase the gluten and get a chewy pancake. No one wants a chewy pancake. Some lumps are normal.
Heat a cast iron skillet over medium heat until hot. Add the oil and spread over entire pan.
Because I use a pancake “squirter” to pour batter, use your best judgement and add about a quarter cup of batter to hot pan. Let the edges set, and bubbles form.
As soon as the bubbles pop, flip your pancake over and finish cooking.
Stack those babies up and put butter in between the cakes so that they’re ready to receive whatever syrupy goodness you top them with.