The pancake mix saves lives in the mornings. Beyond making breakfast easier, because you will only need to add eggs and milk, this mix is made with real ingredients, without "acidulants", "thickeners" and unpronounceable "flavorings".
Let's go to the recipe:
Ingredients for the mix:
1 tsp salt
2 tbsp baking powder
3 cups wheat flour (or you can learn our "All-purpose Gluten-Free Flour Blend", to replace)
4 tbsp demerara sugar
4 -5 tsp ground cinnamon or any spice
The only instruction is: mix all the ingredients very well.
When you decide to make pancakes, be it breakfast, lunch or dinner, these are the measurements for 8 pancakes.
Now, let’s make our pancakes!!!
Necessary Utensils:
Fouet
Non-stick frying pan (make sure it's large enough to cook multiple pancakes at once)
Ingredients:
300g (1½ cups) dry mix
1 egg (if it is small, add 1 or 2 dsp of milk)
200g (1 cup) milk
3 tbsp melted butter
1 tsp vanilla bean paste (or vanilla extract)
Instructions:
Pour the wears on the drys (to avoid lumps in the batter, place in this order) and mix with a fouet.
Preheat anon-stick frying pan and put some kitchen oil or butter on it.
Lower the heat to medium.
Pour 50g (1/4 cup) of batter for each pancake onto the hot griddle or pan. Use the back of a spoon to spread the batter into a round shape if needed.
Cook the pancakes until you see bubbles forming on the surface. This usually takes 2-3 minutes.
Carefully flip the pancakes using a spatula.
Cook for an additional 1-2 minutes on the other side, or until golden brown.
Lower the heat to low to make the second batch.
Increase heat to medium and repeat steps 3 and 4.
Repeat and continue making pancakes with the remaining batter.
Serve the pancakes warm with your favorite toppings, such as honey, maple syrup, fresh fruits, whipped cream, or nuts.
Enjoy your homemade pancakes and feel free to customize the recipe by adding ingredients like chocolate chips, blueberries, or cinnamon for extra flavor.
Attention! Don't get bored with pancakes, transform your recipe!
If you don't feel like eating pancakes, with this recipe you can also make muffins. You are going to need to:
Preheat the oven to 180ºC (350ºF) for, at least, 15 minutes, then prepare the muffin tins with kitchen oil or butter (if you decide to use a cupcake wrapper, there’s no need to grease it).
Pour the batter into the mini muffin tins (with toppings of your choice)
Bake for 10 to 12 minutes or until toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan (out of the oven, in a in a windless place).
Remove and enjoy with some fresh fruits.
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