Baking 101: Homemade Baking MixSheri Silver
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 Pancakes! 1 of 6
Homemade pancakes, biscuits and waffles are now a breeze - even on a busy weekday morning - with this easy baking mix!
Start With Cold Butter 2 of 6
Using very cold butter is key to the fluffiest biscuits and pancakes. Dice it ahead of time and keep it in the fridge just until you're ready to use it.
Mix the Butter and Dry Ingredients 3 of 6
Using a large spoon, toss the butter pieces into your flour mixture, making sure that the butter is evenly coated.
"Cut In" the Butter 4 of 6
"Cutting in" butter means working the butter into the flour mixture until you have tiny bits, coated with flour. Those "bits" expand when heated, resulting in flaky, fluffy pancakes and biscuits. The final mixture should resemble coarse meal, with no large lumps of butter visible. A pastry cutter makes easy work of this, but 2 knives, crisscrossed, work just as well.
Ready to Use! 5 of 6
Store your baking mix in an airtight container in the fridge for up to 6 weeks - even longer if you freeze it.
Breakfast Is Served! 6 of 6
Wouldn't you love to wake up to this on a cold, busy, weekday morning? Your baking mix is ready to use, so all you need to do is add milk and eggs - breakfast is served!
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.