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Friday August 16, 2013 MYT 6:00:00 AM
Thursday August 15, 2013 MYT 2:42:06 PM
Getting your ingredients ready the night before is key to staging a successful breakfast. This mix, developed by the Chicago Tribune's Bill Daley and chef Christopher Prosperi of Connecticut's Metro Bis restaurant, will be ready to go; just stir in sugar to taste and liquid ingredients right before cooking. Store the mix in a four-litre plastic container with a tight-fitting lid in a cool, dark, dry place. – Chicago Tribune/McClatchy-Tribune-Information Services
10 cups flour¼ cup baking powder2 tbsp baking soda1 tbsp salt
Mix the flour, baking powder, baking soda and salt well in a large bowl. Transfer to storage container; cover. Store until ready to use.
To make pancakes (about 20):
Put 3 cups of the pancake mix into a bowl; stir in sugar to taste (from 2 tablespoons to ½ cup).
Whisk 4 eggs in a medium bowl; whisk in 2 cups milk and ¼ cup melted butter into the eggs. Add the dry ingredients; stir until just incorporated. Heat a griddle or skillet over medium heat. Add ½ teaspoon vegetable oil; swirl to coat.
Ladle ¼ cup batter for each pancake into the skillet. Cook until bubbles appear, about 2½ minutes. Turn pancakes. Cook 1½ to 2 minutes. Repeat with remaining batter.
Tags / Keywords:
pancakes, homemade pancake mix
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