Almost Instant Pancake Mix
Ready in just 10 minutes and kept for up to 2 weeks, this almost instant pancake mix is a saviour for Shrove Tuesday and weekend brunches alike. Maximum taste, minimal effort!
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Breakfast RecipesIngredients
For the Pancake Mix:
For the Pancakes:
Method
For the Pancake Mix:
- Put the oats in the bowl of a food processor and pulse a few times until chopped.
- Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine. Add the oil and lemon juice and pulse to moisten the dry ingredients.
- Store in a resealable plastic container in the refrigerator for up to 2 weeks.
For the Pancakes:
- Whisk together the pancake mix, milk and egg in a medium bowl until combined.
- Heat a large nonstick skillet over medium heat. Lightly coat the skillet with a bit of butter or cooking spray. Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time.
- Cook until the edges are set and the tops are bubbly, about 2 minutes. Flip and cook until the bottoms are browned, another 1 to 2 minutes. Repeat with the remaining batter.
- Serve warm with your favourite toppings.
Rate this recipe
Overall Rating:
4.20
(10)