Best 2 Better Than The Box Pancake Mix Cooks Country Recipes

Pancakes are a beloved breakfast food all over the globe, and for good reason. They're delicious, versatile, and relatively easy to make. But if you're tired of the same old boxed pancake mix, then it's time to try something new. With just a few simple ingredients, you can make pancakes that are better than any store-bought mix. So, grab your apron and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

BETTER-THAN-THE-BOX PANCAKE MIX (COOKS COUNTRY)

BETTER-THAN-THE-BOX PANCAKE MIX (COOKS COUNTRY) image

Categories Egg Breakfast

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder (see side bar)
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2 -inch pieces

Steps:

1. Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months. To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and ½ cup buttermilk in large bowl until smooth. Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve. (If you don't have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)

BETTER THAN THE BOX PANCAKES

Better Than the Box Pancakes image

Make and share this Better Than the Box Pancakes recipe from Food.com.

Provided by Mebriella

Categories Breakfast

Time 9m

Yield 8 pancakes, 4-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
2 cups cake flour
1 cup non-fat powdered milk
3/4 cup instant malted milk powder
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons unsalted butter, cut into 1/2 -inch pieces (1 1/2 sticks)

Steps:

Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes.
Freeze in airtight container for up to 2 months.
To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and ½ cup buttermilk in large bowl until smooth.
Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side.
Repeat with remaining batter as desired. Serve.

Nutrition Facts : Calories 1186, Fat 44.9, SaturatedFat 27.8, Cholesterol 122.6, Sodium 2853.8, Carbohydrate 171.9, Fiber 3.8, Sugar 59.7, Protein 25.4

Tips for Making the Best Pancakes:

Use fresh, high-quality ingredients: Fresh buttermilk and eggs will give your pancakes a light and fluffy texture.
Don't overmix the batter: Overmixing will result in tough, dense pancakes. Mix just until the ingredients are combined.
Let the batter rest for a few minutes: This will allow the gluten in the flour to relax, which will also help to create light and fluffy pancakes.
Cook the pancakes over medium heat: This will help to prevent them from burning.
Flip the pancakes only once: Flipping them too often will make them tough.
Serve the pancakes immediately: Pancakes are best served hot off the griddle, with your favorite toppings.

Conclusion:

This collection of pancake recipes has something for everyone. Whether you're looking for a classic buttermilk pancake, a gluten-free option, or a fun and festive pancake for a special occasion, you're sure to find a recipe that you'll love. So next time you're in the mood for pancakes, ditch the box mix and try one of these homemade recipes. You won't be disappointed!