Almost Instant Pancake Mix
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Oat (old-fashioned)3 cups
All-Purpose Flour1 cup
Sugar2 tbsps
Baking Powder2 tsps
Baking Soda3 tsp
Kosher Salt3 cup
Vegetable Oil1 tbsp
Lemon Juice (fresh)1 cup
Pancake Mix1 cup
Milk1 large
Egg1
ButterDirections:
1
For the pancake mix: Put the oats in the bowl of a food processor and pulse a few times until chopped
2
Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine
3
Add the oil and lemon juice and pulse to moisten the dry ingredients
4
Store in a resealable plastic container in the refrigerator for up to 2 weeks
5
For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined
6
Heat a large nonstick skillet over medium heat
7
Lightly coat the skillet with a bit of butter or cooking spray
8
Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time
9
Cook until the edges are set and the tops are bubbly, about 2 minutes
10
Flip and cook until the bottoms are browned, another 1 to 2 minutes
11
Repeat with the remaining batter
12
Serve warm with your favorite toppings