I am definitely one of “those people” who love breakfast for dinner. And my first choice will always be pancakes.
And though I became an experienced and confident baker as an adult, for years I relied on “baking mix” when making pancakes. Seriously – it was like I couldn’t imagine pancakes being easier – or better – if I made them from scratch.
Strange, I know.
And then a while back I randomly came across an article about the history of a certain “famous” baking mix. Apparently a General Mills executive was complimenting a dining car chef on his delicious biscuits – the chef told him that he used a pre-mixed batter he created, allowing him to whip up fresh biscuits quickly and easily. The exec brought this idea back to work and the rest is history (source: Wikipedia).
A quick search led me to a similar recipe for the mix and I’ve been using it ever since.
In under 10 minutes you can make a large batch of baking mix, which can be used cup for cup in any recipe. It stores beautifully for many weeks (longer if you freeze it), and cooks up the fluffiest pancakes and biscuits (quickly and easily) that you’ve ever tasted.
Weekday mornings just got better, right?
Homemade Baking Mix
adapted from AllRecipes
5 c. flour
1/4 c. baking powder
2 T. sugar
1 t. salt
1 c. cold unsalted butter, cut into small pieces
In a large bowl, thoroughly mix together dry ingredients. Add butter pieces and toss till coated with the flour mixture.
Using a pastry cutter, or 2 knives in a criss-cross motion, “cut” the butter into the flour mixture till mixture is crumbly and no large pieces of butter remain.
Use cup for cup in any recipe calling for “baking mix”.
Store, refrigerated, in an airtight container for up to six weeks (or longer, in the freezer).
To make pancakes: In a medium bowl lightly whisk 2 eggs. Whisk in a cup of milk. Add 2 cups baking mix and whisk till just combined – do not overmix; batter will look lumpy.
Cook pancakes on a pre-heated, lightly greased griddle.
Note: the above recipe can easily be halved, doubled, tripled, etc.