Freshly made pancakes are not just for weekends--this recipe makes it easy to get a batch on the table long before the school bus arrives. The ground oats and hint of lemon make them extra special.
Recipe courtesy of Food Network Kitchen
Almost Instant Pancake Mix
Total:
20 min
Active:
10 min
Yield:
4 cups dry pancake mix (about 6 pancakes per 1 cup dry mix)
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 cups dry pancake mix (about 6 pancakes per 1 cup dry mix)
Level:
Easy

Ingredients

Pancake Mix:
Pancakes:

Directions

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 favorite toppings.

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