Ingredients
6 cups plain flour
For the bulk mix
2 tbsp baking powder
For the bulk mix
1 cup milk powder
For the bulk mix
⅓ cup caster sugar
For the bulk mix
1 tsp salt
For the bulk mix
1 cup bulk pancake mix
To make the pancakes
1 cup water
To make the pancakes
1 egg
lightly beaten, to make the pancakes
2 tbsp vegetable oil
To make the pancakes
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 airtight container
- 1 bowl
- 1 whisk
- 1 frying pan
- 1 measuring cups
Instructions
- To make up the bulk mix: Combine all the ingredients (flour, baking powder, milk powder, caster sugar, salt).
- Store the mix in an airtight container for up to three months.
- To make up the batter: Whisk 1½ cups of the pancake mix in a bowl with the water, egg and oil.
- Pour 1/3 cup measures into a greased frying pan over medium heat.
- Cook for 2 mins, or when lots of bubbles appear on the surface, then flip and cook the other side for 1 min.
Notes
Tip
Make a batch of this pancake mix as a gift; put it into a lovely jar with the instructions and tie it up with some ribbon and measuring cups.
Variation
If you like making savoury pancakes or pikelets, leave the sugar out when making the bulk pancake mix.
Variation
To make savoury pikelets, add vegetables such as corn and zucchini.
Storage
Store the bulk mix in an airtight container for up to three months.
