Sometimes I act like somebody living in the 19th century. Or a Martian. Let me explain: I find so much joy in proving to myself that I can actually make things from scratch. The other day somebody asked me what was the point in making my pancakes from scratch every Sunday, when you can buy the mix at the grocery store in a box.
The argument was that it takes too long to be measuring and mixing ingredients. So I decided to prove to myself that putting together some flour, baking soda, baking powder, sugar and salt will take one to two minutes and then mixing that with butter, buttermilk and eggs will take the exact amount of time than doing it with a commercial pancake mix.
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Besides the "pride" of mastering the art of "creating" and storing you own pancake mix, you save good money when you compare the price of the most popular commercial brands with the prices of unbleached and whole wheat flour, plus a couple of spoons of baking soda, baking powder, sugar and salt. When it's about the flavor, I won't change my pancakes from scratch! And by canning the mix in a recycled glass jars, you'll have a beautiful pantry like I do!
Pre-mixed homemade whole-wheat pancake mix
__Ingredients for 4 batches (make 10 pancakes each)
__4 cups of unbleached flour (1 cup for each jar)
2 cups of whole-wheat flour (1/2 cup for each jar)
4 Tbsp. of sugar (1 Tbsp. for each jar)
6 Tsp. of baking powder (1 Tsp. for each jar)
2 Tsp. of baking soda (1/2 Tsp. for each jar)
2 Tsp. of salt (1/2 Tbs. for each jar)
Directions
Option A: Put all ingredients in a bowl, mix and divide in four 12 oz. Mason jars.
Option B (and my favorite): Divide every ingredient in four equal parts in four 12 oz. Mason jars and storage.
To make the pancakes, combine 2 tbsp. of melted butter with 2 cups of milk, buttermilk or yogurt, add 2 eggs, mix and add the premixed flour. In this video I show you how.
Image via Enriqueta Lemoine
