My new stove has an oval-shaped fifth burner in the middle and came with a griddle pan.
I wanted to try making pancakes on it this weekend, and I found a recipe for a homemade pancake mix in the tattered “More with Less Cookbook” I've borrowed indefinitely from my mom. This cookbook jives well with the healthy, bulk ingredients I buy at Beachy's Bulk Foods in Arthur.
I don't know if it's the recipe or the griddle (or the fact that it requires cooking on low heat), but these pancakes were the softest I've had outside of a restaurant. In fact, today's drab weather makes me wish I were at home, eating pancakes. Doesn't that sound comforting on a rainy Monday?
Here's the recipe for the mix – the 2-pound version, not the 4-pound – and once you get it mixed up, turning it into a smooth pancake batter is simple and quick. I'd never measured such large quantities of things like baking powder and salt, but it's such an easy recipe, I feel like I'll easily use the mix. I'm also looking forward to testing additives like berries and chocolate chips.
Combine all in a large bowl:
6 cups flour
1 tablespoon salt
6 tablespoons baking powder
6 tablespoons sugar
2 cups powdered milk
Mix well and store in an airtight container on cupboard shelf.
To use, combine in a bowl:
1 egg (beat with fork)
1 cup water
2 tablespoons melted fat or oil
1 ½ cups pancake mix
Fry on hot, ungreased griddle. Serves three to four.
Options: replace one-third white flour with buckwheat flour, whole wheat flour, oatmeal or rye flour and cornmeal. (I substituted two cups of whole wheat pastry flour and probably could've substituted more.)
Or replace one sixth of the flour with soy flour.
Or add one cup of wheat germ to small recipe. (I did this too – delicious.)
Photo from www.flickr.com/photos/territu/294569664