This Homemade Pancake Mix is a delicious recipe to have on hand. Light, fluffy and so easy to make, this is an amazing breakfast to serve.
Prep Time10 minutesmins
Cook Time10 minutesmins
Passive Time15 minutesmins
Total Time30 minutesmins
Servings: 6pancakes
Author: Francine Lizotte
Course: Breakfast & Brunch
Cuisine: International
Keyword Easy Recipe, Kids Recipes, Low Sodium
Ingredients
3/4cupmilk
2tbsp.unsalted butter
3/4cupunbleached all-purpose flour, sifted
1/2tbsp.granulated sugar, sifted
2tsp.baking powder, sifted
1/4tsp.ground Himalayan sea salt, sifted
1largeroom temperature free-run egg, lightly beaten
1/2tsp.pure vanilla extractFootnote
1 1/2 tsp.clarified butter, or more as neededtips & tricks
Directions
In a small saucepan over medium low heat, add milk and butter. Stir until the butter is melted, about 4 to 5 minutes. Remove from the heat and set aside to cool off to room temperature.
In a large mixing bowl, sift flour, sugar, baking powder and salt; whisk very well and set aside.
In a small bowl, beat the egg before adding the extract; mix well. Add the egg mixture to the milk mixture and stir well before adding it to the dry mixture. Whisk until the batter is smooth without over-mixing; let it rest for 15 minutes.
Add clarified butter to a skillet or griddle over medium-high heat. When it gets hot, ladle on about ¼ cup of batter, and cook for 2 ½ to 3 minutes per side or until brown. Flip and cook the other side. Serve immediately with butter and maple syrup.
Notes
Footnote: Substitute vanilla extract for other flavors such as pineapple, coconut, rum, etc.