Good Mornin Pancake Mix Food

PERFECT PANCAKES RECIPE

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

BASIC PANCAKE MIX

Steps:

• In a bowl, mix together all the dry ingredients.
• Make a well in the centre and pour in the milk.
• Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
• Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
• Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
• How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
• If you are adding fruit, I like to sprinkle it on top of the pancake now.
• When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
• The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
• Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
• Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

GOOD-MORNING PANCAKES

Steps:

• You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
• If doing the night before, cover and leave on the counter.
• You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
• If doing this the night before, cover and store in the fridge.
• When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
• Lightly grease a frying pan with a lid, like an electric frying pan.
• Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
• Cover and cook until the surface loses its wet look and bubbles have formed.
• Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
• Keep warm in a low oven until all pancakes are cooked.
• Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
• Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.

EASY PANCAKES

Steps:

• Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

EASY MORNING PANCAKES

Steps:

• In a big bowl, mix sugar, salt, egg and olive oil.
• Blend until its a slick mixture and add the flour (I use the machine because its pretty early in the morning.).
• Add milk until homogeneity.
• Put some butter on the frying pan and a few seconds later add the dough.
• You can serve with hot chocolate, marmalade, cheese and any kind of sauce that you feel like adding!

FLUFFY MORNING PANCAKES

Steps:

• Combine all dry ingredients.
• Preheat electric skillet to 380º.
• Add butter and milk to eggs.
• Add dry ingredients.
• Stir just to dampen (not too much).
• Adjust milk so it's thin enough to pour.
• Carefully butter skillet and pour pancakes to your desired size. When you begin to see bubbles forming on top of your batter, it is time to flip. Cook on second side until nicely browned.

GLUTEN-FREE PANCAKES

Steps:

• Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
• Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
• Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.