Ingredients
Scale
Dry Pancake Mix
- 4 cups all-purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
Pancakes
- 1 cup dry mix
- 1 egg
- 3/4 cup milk
Homemade Syrup
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup water
- 1/4 cup butter
- 1 tsp vanilla or flavour of choice (cinnamon, honey, almond extract, or maple extract are great options)
Instructions
Dry Mix
- Add all ingredients to a large bowl and whisk together.
- Add to an airtight container like a mason jar and store in the pantry.
Pancakes
- Whisk egg and milk together in a large bowl until combined.
- Add the dry mix and stir until just combined. You don’t want to overmix. It’s okay if the batter is still lumpy.
- Heat your skillet or pan with a small amount of oil or butter to prevent sticking.
- Portion some batter onto the pan and let it cook until bubbles form on the surface, and the edges look set. Flip and finish cooking.
- Finish with some butter and syrup!
Pancake Syrup
- Add white sugar, brown sugar and water to a sauce pan.
- Place over medium heat and give it a stir until sugars are dissolved.
- Allow the mixture to simmer for a few minutes to thicken.
- While this is simmering, add your butter to a pan and let it melt over medium heat until it begins to brown. Let it bubble, stirring until brown specks appear (about 5-10 minutes).
- Take the syrup off the heat and stir in your browned butter and vanilla.
- Allow to cool, then transfer to an airtight container (a mason jar also works well). Store in fridge.
