Annual Food & Drink Issue

Perfect Pancake Mix

Batter Up

5 Local Chefs Present Their Best Batters

Photography by Sarah Unger

Great for more than just breakfast, batters are also used in many of your favorite pub fare, appetizers, and even sweet treats! They’re versatile, delicious, and easy to make in big batches. Here, we asked local chefs to demonstrate their best batters – whether you’re looking for something new to make for weekend brunches or backyard dinner parties, these recipes are sure to be home runs.

Perfect Pancake Mix Recipe

Ocia Hartley

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Course Breakfast

Cuisine American

Servings 9 pancakes

Equipment

mixing bowl

Ingredients

320 g all-purpose flour
32.5 g white sugar
11g baking powder
3.5 g baking soda
6 g kosher salt
0.5 g malt powder optional
66 g eggs
325 g whole milk
59 g buttermilk
50 g sunflower oil
3.5 g vanilla paste or extract

Instructions

Mix all of the dry ingredients together in one bowl.
Mix wet ingredients in a separate bowl.
Pour the dry into the wet and stir until just mixed with lumps, and let sit for 5-10 minutes.
In a pan on medium heat with just a touch of oil or butter, scoop ⅓ cup of batter and drop into pan to make a 4-inch pancake.
Add toppings like blueberries, chocolate chips, sprinkles, and/or nuts – this batter holds up to anything you want to put in it.
Cook for about 3-4 minutes per side, depending on how large you want your cakes to be.
Wait for a few bubbles to form before you flip.
Leftover pancakes can be frozen and reheated for later.

Notes

I recommend weighing all of the ingredients – this is exactly how we do it at the restaurant, and the pancakes are always perfect.

Keyword pancake batter recipe, pancake recipe