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Pancakes in a Jar
Tamera Mowry-Housley cuts the time it takes to make pancakes in half with this make-ahead mix.
Pancakes in a Jar
Course:
Breakfast
Yield:
6 pancakes
A simple and easy recipe for making pancakes quickly.

Recipe by Dan Kohler

Tamera Mowry-Housley Makes Pancakes in a Jar - Home & Family
INGREDIENTS:

For the Pancake Mix (Makes 7 Cups): 

  • 3 cups ap flour
  • 1 1⁄2 cups fine cornmeal
  • 1 cup oat flour
  • 2⁄3 cup sifted powdered sugar
  • 3 tablespoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt

To Make The Pancakes (Makes 6 Pancakes):

  • 1 cup pancake mix
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter, plus more for the pan
  • Maple syrup, fruit, powdered sugar, etc. For serving

DIRECTIONS:

  1. Make the mix: in a large bowl, whisk together all flours with sugar, baking powder, baking soda, and salt. Make sure there are no pockets of un-mixed flours, they need to be well-blended.
  2. Add mix to airtight container or jar. Mix will keep for up to 6 months in pantry.
  3. Beat together milk, egg, and vanilla in medium bowl.
  4. Continue whisking while you stream in melted butter.
  5. Sprinkle one cup of pancake mix into bowl with wet ingredients and stir to combine. Some lumps are fine.
  6. Heat skillet or griddle over medium heat. When surface is hot, add one tablespoon of butter. When butter has melted, add 1⁄3 cup batter onto skillet.
  7. Repeat until skillet/griddle is filled, but not too crowded to flip each pancake.
  8. When you see bubbles around the pancakes, and the edges appear drier and more cooked than the middle (~3 minutes), the pancakes are ready to flip. Continue to cook for another 1-2 minutes once flipped, then remove to a plate and serve with maple syrup and fruit.