restaurant pancake mix
The Best Restaurant-Style Pancake Mix You Can Make at Home
Introduction: Are you tired of buying pancake mixes from the grocery store that never quite taste like the pancakes you get at a restaurant? The secret to achieving that same delicious taste and texture lies in making your own restaurant-style pancake mix. In this article, we’ll share with you a recipe for a homemade pancake mix that’s easy to make and results in fluffy, melt-in-your-mouth pancakes every time.
- 6 cups all-purpose flour
- 1 1/2 cups powdered buttermilk
- 1/2 cup granulated sugar
- 1/2 cup baking powder
- 1 tablespoon baking soda
- 1 tablespoon salt
- In a large mixing bowl, whisk together the flour, powdered buttermilk, sugar, baking powder, baking soda, and salt until fully combined.
- Transfer the mix to an airtight container or large resealable bag and store in a cool, dry place until ready to use.
- When you’re ready to make pancakes, whisk together 2 cups of the pancake mix with 1 1/2 cups of water and 1 large egg until just combined. Be careful not to overmix the batter, as this can lead to tough, dense pancakes.
- Heat a griddle or large nonstick skillet over medium heat. Grease the surface with butter or cooking spray.
- Use a measuring cup or ladle to pour the batter onto the griddle in 1/4 to 1/3 cup portions. Leave enough space between each pancake to allow for spreading.
- Cook the pancakes until bubbles begin to form on the surface and the edges begin to look set, about 2-3 minutes.
- Use a thin spatula to flip the pancakes and cook for an additional 1-2 minutes, until both sides are golden brown.
- Transfer the cooked pancakes to a warm oven or covered plate to keep them warm while you finish cooking the rest of the batch.
- Repeat steps 5-8 until all the batter has been used up.
- Serve the pancakes warm with butter, maple syrup, whipped cream, or your favorite toppings.
- Use powdered buttermilk: Powdered buttermilk is a key ingredient in this pancake mix as it gives the pancakes a tangy flavor and helps them rise and become fluffy. You can find it in the baking aisle of most grocery stores.
- Use the right amount of water: For every 2 cups of pancake mix, you’ll need 1 1/2 cups of water and 1 large egg. Adjust the amount of water depending on the consistency of the batter – you want it to be thick but still pourable.
- Don’t overmix the batter: Overmixing the batter can cause the gluten in the flour to develop, resulting in tough, dense pancakes. Mix the ingredients until they are just combined and lumpy.
- Use the right temperature: Use a griddle or large nonstick skillet over medium heat. If the heat is too high, the pancakes will cook too quickly on the outside and remain raw on the inside. If the heat is too low, the pancakes will take too long to cook and become tough.
- Allow the batter to rest: Letting the batter rest for 10-15 minutes before cooking allows the gluten to relax and the ingredients to fully combine. This will result in a lighter, fluffier pancake.
Conclusion: Making your own restaurant-style pancake mix at home is a great way to achieve that perfect texture and flavor you love. With a few simple ingredients and the right technique,