• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal
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Recipe Description

Getting your ingredients ready the night before is key to staging a successful breakfast. This mix, developed by the Chicago Tribune’s Bill Daley and chef Christopher Prosperi of Connecticut’s Metro Bis restaurant, will be ready to go; just stir in sugar to taste and liquid ingredients right before cooking. Store the mix in a four-litre plastic container with a tight-fitting lid in a cool, dark, dry place. – Chicago Tribune/ Mc Clatchy- Tribune-Information Services

Recipe Ingredient

  • 10 cups flour
  • ¼ cup baking powder
  • 2 tbsp baking soda
  • 1 tbsp salt

Instructions

  1. Mix the flour, baking powder, baking soda and salt well in a large bowl. Transfer to storage container; cover. Store until ready to use.
  2. To make pancakes (about 20):
  3. Put 3 cups of the pancake mix into a bowl; stir in sugar to taste (from 2 tablespoons to ½ cup).
  4. Whisk 4 eggs in a medium bowl; whisk in 2 cups milk and ¼ cup melted butter into the eggs. Add the dry ingredients; stir until just incorporated. Heat a griddle or skillet over medium heat. Add ½ teaspoon vegetable oil; swirl to coat.
  5. Ladle ¼ cup batter for each pancake into the skillet. Cook until bubbles appear, about 2½ minutes. Turn pancakes. Cook 1½ to 2 minutes. Repeat with remaining batter.

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