I always love breakfast, but the chance to have warm french toast, waffles, or pancakes first thing in the morning makes me feel like I’m on a vacation.
On our recent vacation, at a rental house at the beach, I dreamed of having big family breakfasts with vacation-worthy things like pancakes and bacon. I imagined we would whip these things with magically little effort, while sipping OJ and looking out at the waves.
This was the view from the rental kitchen –
Homemade pancake mix seemed like the perfect solution. (No chance was I dragging baked fixins’ and measuring cups down to Koh Lanta, an hour’s flight south of Bangkok.)
Certainly there are lots of pre-made pancake mixes on the market, but making your own has several advantages. 1) It’s cheap – pennies on the dollar versus buying a prepared mix. 2) It’s adaptable – add a bit of extra sugar, increase or decrease the salt, or substitute a bit of whole wheat flour for the all-purpose. 3) You know everything that is in the mix an where it came from – no processed junk here!
Below is the pancake mix ready-to-go in our beach house kitchen. And underneath it – the recipe for the pancakes it makes, with what appears on the back to be a note I left for my sisters when I went out running one morning.
I was all the more happy to have this mix ready to go when we arrived at the beach house and discovered that its “kitchen” came with nothing more than two burners and only one pan.
I had to flip the pancakes with a wooden spoon.
Despite the rental kitchens’s distinct shortcomings, I still managed to make pancakes in a matter of minutes (while sipping OJ and looking out the waves, as hoped). All thanks to this pre-made mix.
In fact, due to our lack of bowls and utensils, I didn’t even really use the recipe. I just added milk and eggs directly to the plastic bag with the prepared mix and used my hands to combine it inside the bag. I snipped a corner off the bag and squeezed the pancakes right into the hot pan. One dish less to wash!
The pancakes came out plump, but were still a huge hit.
(Below are the pancakes at the beach, and at the very top of the post is what the pancakes looked like when I made them at home, with a bit more attention given to following the recipe.)
Since we came back from the beach, I’ve made a batch of the mix for our pantry for quick weekend breakfasts. I love the convenience of skipping a few steps, not to mention that the recipe makes some of the best pancakes I’ve ever made at home.
To make the mix combine:
- 6 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 3 tsp. baking powder
- 1 Tbsp. kosher salt
- 2 Tbsp. granulated sugar
- 6 cups all-purpose flour
- 1 and ½ teaspoon baking soda
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons granulated sugar
- Combine all ingredients in a large lidded container and shake vigorously to combine. Store at room temperature for up to 3 months.