DIY Pancakes. How To Make Multiple Batches For A Stocked Pantry.
Pancakes are a staple around here. Since we eat them so often, it makes WAY more sense to batch prepare our own DIY Pancake Mix to save time.
As native Vermonters, you could say we like our maple syrup. It is not at all uncommon for us to have a couple GALLONS on hand in our pantry. Before our kids were born, my husband had acres of "sugar woods" he tapped as a hobby and side income.
This year, he tapped the maple trees on our own seven acre property, and crafted a DIY boiler, so we can produce our own maple syrup.
I told you. We don't play around with syrup. Besides, Maine winters are loooooong, what else are we going to do while we wait for spring? ( Yes, I realize you are thinking that there are LOTS of things you would rather be doing than watching sap boil. Read a book, take a nap, sit by a fire or play cards? But hey...with syrup at $65 a gallon...I will get on board with this particular hubby project...ya know?)
Seeing as we have now crossed over into making our own syrup...do you think I could possibly pour that liquid gold on boxed pancake mix???? Oh, no, no, no, no....
I have tried dozens of pancake recipes. Dozens. I have only JUST perfected my recipe.
The goal: Light. Fluffy. Not too sweet.
This recipes makes a relatively small batch and here is why: I love pancakes but I don't often indulge. 1. My pants wouldn't fit. 2. I would fall asleep after breakfast.
My kids however, burn way more energy than I do, so pancakes are a great breakfast for them, especially with some fresh fruit. This recipe makes a batch that is appropriate for feeding 2 kids rather than a crowd. Any leftovers get thrown into the freezer and flash frozen.
Here is how you take this individual batch recipe and turn it into multiples you can stock your pantry with.
- Decide how many batches you want to make. Let say you want to make four batches. You will multiply this recipe four times.
- Grab 4 bowls.
- Following the recipe, individually measure out the dry ingredients into separate bowls.
- Transfer ingredients from each bowl into individual bags.
- Label the bags to include final directions.
- Finished. likely in about 10 minutes!
If you notice my labels below...I didn't exactly write a novels worth of directions. I didn't need to, because I have made these pancakes enough times that I know what to do without detailed step by step instructions. If you think you will need more info when the time comes to cook, feel free to add more details to your instruction labels.
- 1.5 C. Flour
- 1 TBLS+1 tsp. Baking powder (or 4 tsp.)
- 3 TBLS sugar
- 1 C. milk
- 1 egg, beaten
- 3 TBLS butter, melted
- Comine first three ingredients into a bowl. Mix well to combine. Pour dry ingredients into a ziplock bag, keeping as much air out of bag as possible.
- When ready to make pancakes:
- Pour dry mix into medium size mixing bowl.
- Combine milk, egg, and melted butter (I use a large glass measuring cup and measure or add all ingredients right into it and combine. I try not to dirty too many bowl.)
- Mix wet ingredients into dry
- Stir until just combined, batter may be lumpy, thats ok.
- Using ladle, pour batter on to medium hot non-stick griddle or sauté pan. I lightly butter mine.
- Cook each side approximately 1-2 minutes. When edges begin to firm and bubble appear on top, pancakes are ready to flip.
- Serve or freeze.