Homemade Instant Pancake Mix and Blueberry Syrup
- Level: Easy
- Yield: 15 pancakes of about 3-inches in diameter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 152
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 14
- Sodium
- 398
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
Pancake mix:
4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons plus 2 teaspoons sugar
Pancake batter:
1 egg
1 cup milk
1 tablespoon melted butter
Directions
- Mix the above ingredients together and store in a jar.;
For the pancake batter:
- For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix.
- Heat a flat griddle or pan over medium-high heat.
- Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.