Circle B Kitchen
As I was trying to develop a shortcut recipe for pancakes, I surprised even myself with how good these are. Some of the best pancakes I've had. You shouldn't have any trouble finding the buttermilk powder; I found it on the baking aisle at Target. I like to add a little whole wheat pastry flour to my pancakes, but if you prefer not to, just use all white flour. In addition to the mix recipe to keep on hand in your fridge, I have also given you the recipe for a single batch if you would like to try it out before committing to the larger amount. But I think you'll be convinced... these are some pretty awesome pancakes. This mix will keep several weeks in the refrigerator. And feel free to eliminate the pastry flour and use all purpose flour.
I think that 1 cup of water minus a tablespoon or two makes the perfect pancake. If you like your pancakes thick, only add 3/4 cup of water. You can add more water if you want to thin them down. As always, in order to make the perfect pancake, make sure your baking powder is fresh.
Pancake Mix: (makes 3 batches of pancakes)
3 ¼ cups all-purpose flour
½ cup whole wheat pastry flour
3 tablespoons baking powder
3 tsp salt
3 tablespoons sugar
1 ¼ cups buttermilk powder
Pancake Mix for one batch:
1 cup all-purpose flour
1/4 cup whole wheat pastry flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
5 tablespoons of buttermilk powder
To make pancakes: (makes about 9-10 pancakes)
1 ½ cups mix (or the single-batch mix above)
3/4 to 1 cup water
1 egg
3 tablespoons melted butter
Whisk together all of the pancake mix ingredients, being sure to combine the ingredients thoroughly. Store in a covered jar or tupperware in the refrigerator.
To make the pancakes...
Heat a griddle or skillet over medium high heat until a drop of water skids along the surface.
While your pan is heating, place the butter in a medium bowl and microwave for a few seconds until melted. Whisk in the water and the egg. Whisk in the pancake mix until just combined. Add more water (a couple tablespoons at a time) if the batter is too thick. It should be more spoon-able than pour-able.
Either melt a little butter or lightly coat the griddle with cooking spray. Ladle the mix onto the hot griddle (about 1/4 cup for each pancake). When little bubbles form on the top of the pancake, flip and cook for about 2 more minutes, depending on the heat of your pan.
Remove to a serving plate and keep warm. Repeat with the rest of the batter, being sure to grease the pan before each batch.
Serve with butter, syrup or your favorite jam (I also like to top mine with chunky applesauce sprinkled with cinnamon sugar).