Raise your hand if you use Bisquick for pancakes.
(It's OK. I can't see you.)
Well, Bisquick users, this post is for you.
Did you know you can mix up your own pancake mix?
It's much healthier. And tastier.
I promise.
You can mix up a big container full, and
have several fuss-free pancake mornings ahead of you.
It's so easy, you'll kick yourself for not thinking of it before.
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Mix up the dry ingredients of your favorite scratch pancake recipe.
(Go ahead. I'll wait.)
Now, take all those combined ingredients and measure them.
Mine came to 1 1/4 cups.
Write your measurement down.
(I'll be getting to my recipe in a minute, if you don't have one you like.)
Now, get a big airtight container. It should be marked with a capacity--in cups, ounces, etc.
Get out your calculator and figure out how many dry ingredient batches will fit in your container.
I have a conversion magnet like this, and it helps tremendously with this entire process.
My 4 quart container can hold approximately 12 batches of the dry ingredients of my pancake recipe.
4 quarts = 16 cups
16 divided by 1 1/4 (or 1.25) = 12.8
(Since I'm not mathematical enough to figure out eight-tenths of a batch, I just go with 12.)
So then I go back to my original recipe, multiply all the ingredients by 12 (the conversion chart helps with this), write them down, and then put everything in the container.
Once all the ingredients are in, put the lid on, and shake it like a Polaroid picture.
Except harder. And longer.
You really want those ingredients mixed.
I take an extra step and shake it again every time I get it out of the pantry.
You don't want that baking powder separating from the flour.
When you're ready to make pancakes, just scoop out your original measurement (1 1/4 cups for me), put it in a bowl, and add the liquid ingredients per your recipe.
Here's what it looks like. I wrote down the original recipe, the multiplied recipe, and the directions for adding wet ingredients per batch and taped them on the container for easy reference when refilling.
Ready for some recipes?
My original:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tablespoon sugar*
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
2 tablespoons canola oil
*I know it says "brown sugar" in the photo. But it turns out that brown sugar clumps up when next to flour for a long period of time. Brown sugar is great for one batch, but when making a mix, I suggest granulated sugar.
My multiplied pancake mix recipe:
6 cups whole wheat flour
6 cups all purpose flour
1/2 cup baking powder
3 teaspoons salt
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
2 tablespoons canola oil
*I know it says "brown sugar" in the photo. But it turns out that brown sugar clumps up when next to flour for a long period of time. Brown sugar is great for one batch, but when making a mix, I suggest granulated sugar.
My multiplied pancake mix recipe:
6 cups whole wheat flour
6 cups all purpose flour
1/2 cup baking powder
3 teaspoons salt
3/4 cup sugar
- Place ingredients into a 4 quart airtight container.
- Secure lid and shake well.
- Measure out 1 1/4 cup dry ingredients and place in bowl.
- In a separate bowl (or a 2 cup measuring cup--my lazy way), combine one beaten egg, 1 cup milk, and 2 tablespoons canola oil.
- Pour liquid ingredients into dry ingredients and stir until just moistened.
- Place desired amount of batter in a pan over medium heat (1/3 cup of batter produces a nice size pancake).
- When bubbles pop on surface of batter and edges look dry, flip with a spatula to cook the other side.
- Cook on second side for 2-3 minutes, checking occasionally for color. (I like mine light to medium brown.)
