Just Good Food

by John Ryan


Pancake Mix and Pumpkin Pancakes


Talk about a useless convenience! As a kid I remember my mother making pancake mix every couple of weeks. Then, whenever we wanted pancakes for breakfast, she'd break an egg and stir in enough milk and oil to make a batter.

Later, when I started shopping for myself, I was amazed to see pancake mixes for sale. It seemed to me like a product destined to fail. Like selling plain water.

Okay, so I don't have a keen sense of what is hot. But still, pancake batter is the easiest thing in the world to make. And pancake mix is even easier.

Basic Pancake Mix

enough for 3 batches of pancakes

3 cups flour
2 tablespoons baking powder
6 tablespoons sugar
1 1/2 teaspoons salt


Simply sift the ingredients together and store in an airtight container. Always stir the mix well before measuring it out.

Plain Pancakes

1 batch—makes 4 (6-inch) pancakes

1 heaping cup pancake mix (1 level cup + 3 tablespoons)
1 egg, lightly beaten
2 tablespoons oil or melted butter
3/4+ cup milk


1) Measure the pancake mix into a bowl. Lightly beat the egg in a measuring cup and pour it into the mix. Put the oil in the same measuring cup and add milk till it measures 1 cup. Add to the mix and whisk till smooth. The consistency should be between spoonable and pourable. Adjust the consistency with mix or milk.

2) Heat a large skillet on a medium burner and add a splurp of oil. When the pan is hot, spoon some batter into the pan. Cook the first side for about 2 minutes (it ought to be nicely browned by then, otherwise, adjust your burner), then turn and cook the other side for about 3 minutes.

3) Serve with butter and maple syrup or fruit preserves.

Pumpkin Pancakes

Cold pancakes are usually not worth saving, but cold pumpkin pancakes are an exception. They're surprisingly good. In one sense it's no wonder - they're little cakes. They are excellent with an afternoon cup of tea.

1 batch—makes 4 (6-inch) pancakes


1 heaping cup pancake mix (1 level cup + 3 tablespoons)
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg, lightly beaten
4 tablespoons pumpkin purée
3/4 cup milk


The process is the same as making pancakes, only stir the spices into the mix, then stir the pumpkin and milk together and stir them into the mix along with a lightly beaten egg.


Just Good Food


More Pumpkin Recipes


Just Good Food Archive

John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.


This page created October 1998