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Nutrition Facts

Serving Size 1 (221g)

Recipe makes 3 servings

Calories 455
Calories from Fat 150 (33%)
Amount Per Serving %DV
Total Fat 16.7g 25%
Saturated Fat 4.6g 23%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 5.8g
Trans Fat 0.0g
Cholesterol 155mg 51%
Sodium 937mg 39%
Potassium 265mg 7%
Total Carbohydrate 61.8g 20%
Dietary Fiber 1.7g 6%
Sugars 8.8g
Protein 14.0g 27%

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Basic Pancake Mix

Recipe #48635 | 30 min | 15 min prep | add private note

By: Sackville
Dec 13, 2002

Say goodbye to Aunt Jemima, once you taste these homemade pancakes I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.

SERVES 3 -4 , 8 large pancakes (change servings and units)

Ingredients

Directions

  1. 1
    In a bowl, mix together all the dry ingredients.
  2. 2
    Make a well in the centre and pour in the milk.
  3. 3
    Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
  4. 4
    Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
  5. 5
    Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
  6. 6
    How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
  7. 7
    If you are adding fruit, I like to sprinkle it on top of the pancake now.
  8. 8
    When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
  9. 9
    The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
  10. 10
    Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
  11. 11
    Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

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Featured Reviews for This Recipe

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From: Krista Roes

On Nov 7, 2009

Outstanding!

0 people found this review helpful

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  • From: WildLightning

    On Oct 12, 2009

    I mixed up the dry ingredients, put it in a glass jar with the rest of the instructions for super easy, quick pancakes any day of the week.

    0 people found this review helpful

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  • From: TGirl,RN

    On Mar 18, 2003

    Absolutely wonderful breakfast!! A very forgiving recipe--I had no baking soda, so I quadrupled the baking powder (4 tsp total)--also, after adding only 1 cup of milk, I found the consistency to be where we like it, so I stopped at the 1 cup mark, and boy, these pancakes were perfect--light, fluffy, and absolutely DELICIOUS!!! (I did add about 1/4 tsp of vanilla, but that was just cause of personal preference)--like so many others have said, the box mixes are going in the garbage..this is the best!! (Finally got a home cooked pancake to taste like the ones we get in the resturaunts) thank you so much for posting this!!! TERESA

    19 people found this review helpful

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  • From: ~jb4~

    On Mar 4, 2003

    I made these last night so we could have them for breakfast this morning, they didn't make it. I added 1/2 cup of extra flour because I had them running all over my skillet. I like a thicker pancake. The taste was so much better than any box version I have ever bought. I think I got about 15 pancakes out of the mix. Thank you so much Sackville Girl, you have saved me money by making my own. We loved them!!

    10 people found this review helpful

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  • Read all 158 reviews

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