Peasant Pancake Mix Food

"INSTANT" PANCAKE MIX

Steps:

• Combine all of the ingredients in a lidded container. Shake to mix.
• Use the mix within 3 months.
• Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
• Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
• Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
• Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
• Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
• Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
• Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

PEASANT PANCAKE MIX

Steps:

• Grind oats to make oat flour. This is not neccessary, but it gives a nice texture.
• Mix all dry ingredients.
• Use about 1 1/2 cups mix per batch.
• Mix with 1 1/4 - 1 1/2 cups buttermilk, 2 egg whites, 1 tbs oil, and 1 tbs applesauce.
• Let stand for 3-6 minutes at least before cooking.
• These amounts yield 9-12 pancakes.

PEASANT PANCAKES

Steps:

• *Chinese sausages are available in most Asian markets.
• They keep for a long time in the refrigerator and even longer in the freezer.
• There isn't really a substitute but, if you're unable to find it, try a little ground pork instead.
• Another alternative would be to omit it from the recipe- which I've done for my non meat eating daughter in law.
• The pancakes are still super delicious.
• Combine the flour, baking powder, salt, pepper and cayenne.
• Then stir in enough of the stock to make a batter just a little thinner than for regular old pancakes.
• Stir in the rest of the ingredients and refrigerate until ready to use.
• Use a heavy skillet (cast iron or Calphalon if available).
• Heat it to very hot, then adjust the flame down so the pancakes cook evenly and not too quickly.
• (You'll soon get the hang of it).
• Add enough oil to cover the bottom of the pan and, when hot, ladle in about 2 T of the batter for each pancake.
• When brown and crispy on the bottom, turn them over to finish the other side.
• (The unused portion of the batter will thicken while you're cooking the pancakes; just add a little more stock as necessary).
• Blot well on paper towels and serve with any or all of the recommended sauces.
• (You'd better make a lot of them because they disappear quickly).

HOMEMADE PANCAKE MIX

Steps:

• For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months.
• To make pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the milk, butter, vanilla and eggs together in a large bowl. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round; repeat to make a second pancake. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Serve pancakes with butter and maple syrup.

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.