Homemade Bulk Pancake Mix - Guest blogger Andrea McEwen

Hello again, from North Pole, AK, where we are having a relatively warm and easy winter. We haven’t even seen -20 yet!  We only have about a foot of snow so far, and the northern lights have been very active this winter.  God is good all the time, even when it is -50, but it sure is easier to milk goats and keep chickens happy at these balmy temperatures!
The last time I posted, I shared my recipe for instant oatmeal.  Sticking with the breakfast theme, I am going to share my pancake recipe today.  I’ll give you a small recipe that you can try out, and then at the end I will give you my bulk equivalent recipe if you decide, like me, that this needs to be a regular staple in your kitchen!  Here is what you will need:

1 C flour

1 T baking powder

½ t salt

1 egg

1 C milk

3 T oil

*If you add another egg and a little oil, this works for waffles also.

Place your milk, egg, and oil in a mixing bowl and whisk together lightly.  Add the flour in 1 cup at a time, whisking slightly between cups.  

Then add the baking powder and salt and mix well.  Let the batter sit for 5-10 minutes, it will get bubbly and rise slightly.  If your batter seems a little thick, add a little milk.  I like mine thinner, but some people like theirs thick to soak up the syrup! 

 Heat your griddle to 350* or your skillet on your stovetop.  I like to butter my griddle before beginning for buttery pancakes, but it isn’t necessary.  Pour your batter onto the griddle in small circles, 3-4” diameter.   

When they start to bubble on top or dry around the edges, flip them over carefully.  When the middle seems like it should be done, put those ones on a plate and do it again!  Homemade pancakes are delicious, and really simple to make!  For my family of 5, a 2 cup batch will mix up enough pancakes if I am serving some eggs or meat with them.  If it is strictly pancakes, then I make a 3 cup batch.  Serve them with butter and maple syrup, and I guarantee they will lick their plates when you aren’t looking!

By the way, I love to use fresh ground soft white wheat flour in my recipe, but any flour will do.  However, fresh ground flour loses nutrition quickly, so when I make up large batches of this mix I stick it in my freezer (also known as the great outdoors this time of year!)  I also use fresh goat’s milk and eggs from my Chicken Scratch Poultry layers.

All right, I also promised you a bulk recipe, so here it is:
24 C flour
1 ½ C baking powder
4 T salt

Mix it up thoroughly, and put it in an airtight container for future enjoyment.  For every cup of mix, add in 1 C milk, 1 egg, and 3 T oil.  Sometimes, if I am taking this mix camping or fishing, I will add in some powdered milk to make it even easier.  I would add about 3 C of milk powder to the full batch, then all you need is water and eggs for your pancakes!
Well, I hope your family enjoys this recipe as much as mine does!  I would love to hear from you when you try it out!   - Andrea