Lost & Found – Basic Pancake Mix

At Harrowsmith headquarters, we often receive emails or Facebook queries from our community for long lost recipes. Readers, who fondly remember an orange and chocolate muffin that definitely had sour cream in it ask, “do you have a copy lying in your galley?” Or, what about that savoury solstice pie with prunes and red wine? The details […]

At Harrowsmith headquarters, we often receive emails or Facebook queries from our community for long lost recipes. Readers, who fondly remember an orange and chocolate muffin that definitely had sour cream in it ask, “do you have a copy lying in your galley?” Or, what about that savoury solstice pie with prunes and red wine? The details are often vague, but thanks to those who have kept archives of Harrowsmith’s legacy and former Food Editor Darlene King’s magic in the kitchen, we have been able to unearth a few for you. If you’ve been fondly remembering a casserole or treasured jam recipe from issues past, we suggest posting your Lost and Found ad on our Facebook page. Or, email [email protected] with the recipe that you’ve been craving. We’ll get our secret team of Nancy Drew detectives on the case!

This week’s lost and miraculously found: Basic Pancake Mix

This is my house mix.  It makes a hearty pancake that doesn’t sacrifice tenderness and fluffiness.

If you add fruit to the batter, be sure to defrost it fully first.  Clumps of frozen fruit create uncooked pockets within a cooked pancake.

Ingredients

Basic Pancake Mix

  • 5 cups all-purpose white flour  1.25L
  • 2 1/2 cups whole-wheat flour  625ml
  • 2 1/2 cups stone-ground cornmeal 625ml
  • 1 1/2 cups sugar  375ml
  • 1/4 cup baking powder  175ml
  • 3 tbsp salt   45ml

To Make Pancakes

  • 2 eggs
  • 1 cup milk  250ml
  • 3 tbsp canola oil or melted butter 45ml
  • 1 1/2 cups Basic pancake mix  375ml

Method

To make mix:  Combine all the ingredients in a large bowl and mix well.  Store in an airtight jar for up to 1 month or in the refrigerator or freezer for up to 10 months).

Makes 12 cups (3L) mix

To Make Pancakes

In a small bowl, combine eggs, milk and oil.  Put dry mix into a large bowl.  Gradually beat in egg mixture until smooth.  If butter is too thick, add 1Tbsp (15ml) milk.  Heat a cast-iron griddle or nonstick skillet over medium heat and brush lightly with oil (or spray with a non-stick cooking spray before heating).  Pour about 3Tbsp (45ml) batter for each pancake onto the griddle.

Cook for 1 minute or until bubbles break on the surface and the edges appear dry.

Flip and cook on other side until don, about 30 seconds.  Keep warm in a preheated (250C) oven while cooking the reminding pancakes.

Serves 4 (18 to 20 pancakes)

Jules Torti
Jules Torti

Jules Torti’s resume reads more like a well-folded treasure map. She has been a canoe outtripper, outdoor educator, colouring book illustrator and freelancer. Jules has volunteered (and eaten all sorts of questionable things) in the soupy jungles of Costa Rica, Uganda and the Congo. Her work has been published in The Harrowsmith Almanac, The Vancouver Sun, The Globe & Mail, travelife, Canadian Running and Coast Mountain Culture. She actively feeds her blog, Alphabet Soup, with posts on books, birds, burgers and beer (in no particular order) across the latitudes from Zanzibar to Iceland. Closer to home, she was grandfathered into the Galt Horticultural Society, was the caretaker of a 155-year-old stone heritage cottage and has chronic fantasies about church conversions, beekeeping and owning llamas. She has been known to slam on the brakes for photo ops of saltbox houses, saddle roof barns, snowy owls and sunflower fields. As editor-in-chief of Harrowsmith she is thrilled to be able to curate, write and read about the very best things in life.

julestorti.wordpress.com

Posted on Monday, March 26th, 2018
Filed under Food | Recipes

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