Silvanas Pancake Mix Recipe 475

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder and salt. Transfer to an airtight storage container and store in a cool, dry place or in the refrigerator. (Again, a plastic storage bag works well.) To make pancakes: 1 1/2 cups pancake mix, 2 eggs, 1/2 c. oil, 1 tsp. vanilla extract, about 2 c. rice milk (add more or less for proper consistency). Whisk all ingredients together until a thin batter forms. Cook on a nonstick griddle until dry and bubbly on one side; flip pancakes and cook on the other side until done. Note: a ladle works well to dip the batter and pour it onto the griddle.

Steps:

• In a bowl, mix together all the dry ingredients.
• Make a well in the centre and pour in the milk.
• Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
• Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
• Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
• How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
• If you are adding fruit, I like to sprinkle it on top of the pancake now.
• When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
• The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
• Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
• Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.