Today is my Dad’s birthday. The kids and I hopped in the car this morning and headed to Bossier to spend the day with Mom and Dad. Of course, I love it when we arrive and Mom asks, “Are you hungry?”
Is the Pope Catholic???
Mom was interested in trying her hand at some all natural pancakes, given the fact that all the box mixes in the store have crap like TBHQ (lighter fluid, people!) in the ingredient list. She made a natural pancake mix from a recipe she found online. Apparently, all she had to buy was powdered buttermilk and the rest was history. She’s so cool! In case, like me, you have never heard of powdered buttermilk, here’s what it looks like:
Now, she followed the online recipe, but scaled it down by 75% and then only made half of that batch to feed four of us today. This recipe makes a lot of pancakes!!
So that you don’t have to do a ton of math, here’s the smaller version of the Buttermilk Pancake Mix recipe:
½ c buttermilk powder
2 c Flour
2 t baking powder
1 t baking soda
½ t salt
Mix all the dry ingredients together and refrigerate in an airtight container for up to six months. The buttermilk part of it is what requires refrigeration. Pretty nifty so far, huh?
THEN…When you’re ready for pancakes:
¾ c buttermilk pancake mix
½ + c water (more if you want a thinner batter)
1 T vegetable oil
1 beaten egg
Mix it all up just like you would if you were using a box of Aunt Jemima and sizzle you up some pancakes! There’s a waffle recipe at the original site too.
The pancakes were just a little bit thinner than what we were used to, but we think there was just a little too much liquid. They had a hard time resisting the urge to spread all over the pan. So, I think with less water and maybe a pinch more salt, they would be perfect. I’d also like to try adding just a smidge of vanilla extract to the batter. And if not to your liking, throw in some blueberries. Fresh fruit rocks any breakfast food!!
Bon Appétit! (And thanks, Mom!)