Homemade pancake mix and berry syrup

Votes: 5

Here's what I'll tell you: simply mix the ingredients below, store them in a container, and whenever you need something to start your day off right, just scoop out some of the dry mix, mix it with an egg, milk, and melted butter (as directed in the recipe), and voila. A stack of pancakes, no problem.

Time: --

This will completely change your life. Forgive my slight self-satisfied boasting and accept it as simple enthusiasm and delight. This is exactly the mood I was hoping for. You know, having such a mixture on hand is quite convenient.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pancake mix:

4 cups premium wheat flour
3 tbsp. baking powder
2 teaspoons of baking soda
1 teaspoon of salt
2 tbsp. l. plus 2 tsp. Sahara

Pancake batter:

1 egg
1 cup of milk
1 tbsp melted butter

Blueberry syrup:

1/2 cup maple syrup
1.5 cups blueberries

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

For the pancake mixture: Mix all ingredients and store in a jar.

For pancakes: For every 1 cup of pancake mix, add 1 egg, 1 cup of milk, and a tablespoon of melted butter. Do not overmix.
Heat a flat frying pan over medium-high heat.

Place 1.5-2 tablespoons of batter onto the hot pan, and when bubbles appear on the surface of a small pancake, flip it over to brown on both sides. This should take about a minute per side.

Blueberry syrup: Place the syrup and blueberries in a saucepan and bring to a boil. Cook for 2-3 minutes, then pour into a pitcher and serve with pancakes for breakfast.

Categories:

recipe / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / Sauces / Sweet sauces / Nigella Lawson

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