Pancakes in a Jar
Course:
Breakfast
Yield:
6 pancakes
A simple and easy recipe for making pancakes quickly.
Recipe by Dan Kohler
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:
- 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.
- Add mix to airtight container or jar. Mix will keep for up to 6 months in pantry.
- Beat together milk, egg, and vanilla in medium bowl.
- Continue whisking while you stream in melted butter.
- Sprinkle one cup of pancake mix into bowl with wet ingredients and stir to combine. Some lumps are fine.
- 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.
- Repeat until skillet/griddle is filled, but not too crowded to flip each pancake.
- 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.