MIXING GUIDE

 

traditional method

This is the tried and true method of making pancakes. It may require a little adjusting of liquid and dry ingredients, depending on how the flours have settled and how you measure. 

This method gives you medium-thick, fluffy cakes. For thinner, tender cakes, add 2T milk.

Ingredients

  • dry pancake mix
       2/3 C for the Windy Point
       1 C for the White Knight
       1 C for the 1776
  • 1/2 C milk
  • 2T butter
  • 1 large egg

Equipment

  • bowls
  • cup measures
  • whisk
  • griddle & spatula

Method

  1. Pre-heat the griddle.
  2. Measure out dry mix into a medium bowl, and set aside. 
  3. Melt the butter. 
  4. In a small bowl, whisk together the milk, the melted butter, and the egg. 
  5. Pour the wet ingredients into the dry pancake mix, and mix until incorporated.  
    (These cakes are specifically designed to be difficult to overmix, but for the airiest cakes, mix gently and no more than necessary.)
  6. Drop onto a lightly greased hot griddle. 
    Flip when the edges begin to look set - about 40 seconds. 
    Cook the other side until golden brown - about 30 seconds. 
  7. Serve hot. 

 

Kitchen Scale method

Using a kitchen scale is faster, more precise, and dirties fewer dishes than using cups and spoons. If you already use a scale to brew coffee, this should be a short leap. 

This method gives you medium-thick, fluffy cakes. For thinner, tender cakes, add 30g milk.

Ingredients

  • dry pancake mix  
    90g for the White Knight
    90g for the Windy Point
    115g for the 1776
  • 120g milk
  • 25g butter
  • 1 large egg (≈50g)

Equipment

  • kitchen scale
  • small saucepan 
  • whisk
  • griddle & spatula

Method

  1. Pre-heat the griddle. 
  2. Scale out 25g butter into the saucepan.  Place over low heat. When the butter is melted, place the saucepan back on the scale (careful not to burn your scale - you may want to use a trivet). 
  3. Slowly scale out 120g milk into the warm saucepan.
    (This both warms the milk and cools the pan.)
  4. Crack an egg into the saucepan, and mix well.
  5. Slowly scale out 90g pancake mix into the saucepan, and mix until fully incorporated. 
    (These cakes are specifically designed to be difficult to overmix, but for the airiest cakes, mix gently and no more than necessary.)  
  6. Drop onto a lightly greased hot griddle. 
    Flip when the edges begin to look set - about 40 seconds. 
    Cook the other side until golden brown - about 30 seconds. 
  7. Serve hot. 
Dishes 1.JPG

 

Beyond the griddle and the dishes you eat on, the kitchen scale method leaves very few dishes: a saucepan, a whisk, and a spatula. You can wash them while the last cakes are cooking. 

 

 


If you really, really want to go deep, and you want an in-depth look at the fundamentals and details of pancake making, this deeper dive might be for you.