My Instant Breakfast Pancake recipe ensures that I always have the tools at hand to whip up a special breakfast at a moment’s notice.
Think of this as a homemade version of a packet pancake mix – only without any of the hidden nasties and bumper doses of sugar and salt. I always have a batch of this in my kitchen – so much so, that I bought it its own customised air-tight storage jar from British potters, Cornishware. It sits proud of place on the kitchen shelf above my kettle, emblazoned with the words “Joe’s Pancake Mix”.
My son (Joe) adores these fluffy breakfast pancakes and it always feels like an occasion when I make these for breakfast. He first experienced them when he was about three years old, when I served them with some lightly whipped cream and a simple thin jam of some blueberries and maple syrup, heated up in a pan. From that day forward, pancakes have become a mainstay in my breakfast repertoire – one I visit at least once every 4-6 weeks.
By having this mix on hand, you will save valuable time while you wait for your morning coffee to kick in. It’s great to have on hand when you have a house full of guests – and you can feel very accomplished when you wheel out round after round of soft, fluffy breakfast pancakes to your impressed guests.
I serve mine with a drizzle of maple syrup and some fresh berry fruits (blueberries, blackberries, strawberries and raspberries all work well). One serving of instant pancake mix provides a big enough tower of pancakes to serve two hungry mouths – so it is very easy to scale this recipe up to serve more.Print
Instant Pancake Mix Ingredients
- 810g Plain Flour
- 2 tsp bicarbonate of soda
- 1 tbsp baking powder
- 1 tsp salt (not flakes)
- 3 tbsp caster sugar
1 Batch of Pancake Mix (serves 2)
- 135g Instant Pancake Mix
- 250ml Natural Yoghurt
- 1 Free Range Egg
- 2 tbsp Sunflower Oil + a little to lightly grease the pan
To prepare the pancake mix:
Measure all of your ingredients into a large bowl. Gently but thoroughly stir everything together (I find a balloon hand whisk is helpful for this). Once stirred together, sift everything into a second bowl before carefully spooning into an air-tight container, ready to use at breakfast.
To make the pancakes:
- Measure 135 of Instant Pancake Mix into a bowl. I have found that one of my 250ml 1 cup measuring scoops gives be the right weight of mix, so I often don’t bother precisely weighing with the kitchen scales.
- In a jug, beat together the natural yoghurt, egg and 2 tbsp of sunflower oil. Pour this over the dry mix and mix together with a balloon whisk until you have a smooth batter.
- Use a silicone brush to lightly grease a fry pan and place over a medium heat. When the pan is hot, ladle the batter into the pan to form small round pancakes. Again, I use my 80ml 1/3 cup measuring scoop to get a consistent size to my pancakes.
- Without crowding the pan – keep a gap between the pancakes – cook on one side until the tops start to bubble and dry out (about 60-90 seconds). Flip the pancakes over and cook for a remaining 30-40 seconds. Both sides of the pancakes should be golden brown, with a tender, fluffy middle.
- Either serve in batches or pile the pancakes on-top of each other on a serving dish until you have worked through all the mix (the tower will help to hold in the heat). Serve with fresh berry fruits and some maple syrup.
- Category: Breakfast
- Cuisine: American
Keywords: Pancake Mix, Instant Pancake Mix, Make ahead, Breakfast time, Special Breakfast, Fluffy Pancakes