Food » Recipes

Lost & Found – Basic Pancake Mix

Another happy customer who can make her favourite pancakes again.

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)

 

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