Homemade Pancake Mix

Tonight I wanted pancakes, but I had no pancake mix...so I searched online and found a recipe that could easily be used for a large batch of dry ingredients.  

I used this person's recipe.

http://www.keyingredient.com/recipes/176322942/fluffy-pancakes/

And multiplied the dry ingredients by ten. The wet ingredients she listed work at about cup mix.  

Here is what is in my large plastic pantry bin. 

10 cups all purpose flour
1 ¾ cup plus 2 tbsp white sugar
3 Tbsp plus 1 teaspoon baking powder
1 tbsp plus 2 teaspoons baking soda
1 Tbsp plus 2 teaspoons salt

So here is what is on the outside of my jar.  

Homemade Pancake Mix

For Every 2 Cups Mix:

1 ½ Cups milk

4 Tbsp White Vinegar

Combine and rest for 10 minutes to create soured milk.

 2 Eggs

4 Tbsp Butter, melted

2 teaspoons vanilla

 In a small bowl combine Soured milk, eggs, butter and vanilla. Add to pancake mix in larger bowl. Mix until most lumps are gone. Let batter sit for 10 minutes, and then drop ¼ batter onto hot griddle.

We made them tonight and they were really good.  I am glad now that I have lots of mix now.  I know that we need to double the mix for our family.  We got about 15 medium sized pancakes out of the doubled batch. I would highly recommend this mix if you want to have a homemade pancake mix.

Jaidi's Mom Cinnamon Rolls

I don't know where my mom first got the recipe, but she perfected the art of making them!   They are better than Cinnabon and yes they use instant potatoes. I have not been able to recreate them quite as perfectly as my mom did, but they still taste good. They just don't look anywhere near as yummy!  

When Felicity was born, my friend Ann and I made these with my mom (who at the time was suffering the ill effects of cancer.)  She has since passed on, but I have that great memory of her teaching Ann and I together how to make them! So, to let others enjoy my moms wonderful master piece, I share here, the World's Best Cinnamon Rolls, AKA: Jaidi's Moms Cinnamon Rolls!  :)

Hope you all enjoy!

World’s Best Cinnamon Rolls

2 cups thick instant potatoes (prepared per box directions)

2 cups scalded milk, cooled

1 cup sugar

½ cup shortening

2 tsp. salt

3 eggs

2 Tbsp. yeast in ½ cup warm water

flour to make soft but not sticky dough (about 9 2/3 cup)

Mix all ingredients. Knead for 10 minutes. Let rise to double. Punch down and let rest for 5 minutes. Make into rolls or cinnamon rolls. Let rise until double and bake.

For cinnamon rolls: roll ½ of the dough into rectangle. Spread with butter then sprinkle with sugar and a lot of cinnamon sugar. Roll tight. Cut into ½ inch slices using dental floss (it’s the best I swear). Put into baking pan and let rise until double, then bake at 375 for 20 to 25 minutes.

For orange rolls: roll ½ of the dough into rectangle. Mix orange peel shavings, butter and sugar together and spread over dough.

Cream cheese frosting or Orange Glaze for topping.

Cream Cheese Frosting

Mix 1 - 8 oz. package of cream cheese, 2 Tbsp. butter, and enough powdered sugar to frosting consistency.

Orange Glaze

Mix orange juice with powdered sugar to frosting consistency.

Bran Muffins

Bran muffins? Oh yes. Not just for Grandma anymore. :) These are SO good, and very good for you! This recipe makes a LOT, but cooked muffins can be frozen and uncooked batter can be kept for up to 6 weeks in an airtight container in the fridge.

Pour 2 cups boiling water over:
4 c Bran Buds cereal*
2 c All Bran cereal (*sometimes I just do 6 c. All Bran instead of adding Bran Buds)
1 c shortening

Using electric mixer, mix well with the hot water.

Add: 1 quart buttermilk
2 c. sugar
5 c. flour (white or wheat)
5 tsp soda
2 tsp salt
4 eggs
1/4 c ground flax seed (optional - reduce flour by 1/4 c.)

Grease muffin tins very well. Fill tins 2/3 full. Bake at 410-425 degrees for 15-20 minutes (adjust depending on whether batter was refrigerated or at room temperature)

Makes 48 muffins

Sour Cream-Thyme Rolls

These rolls are made in a muffin pan - delicious with soup or other savory dish!

1 stick cold unsalted butter, cut into small pieces
1 envelope (2 1/4 tsp) active dry yeast
1 cup warm water
2 Tbsp sugar
4 cups flour
1 1/2 tsp salt
1 1/2 cups sour cream
2 Tbsp fresh thyme leaves


Lightly grease a 12-cup muffin tin and set aside. Stir together yeast, water, and sugar in a small bowl and let stand until foamy, about 5 minutes.Stir until yeast dissolves

Whisk together flour and salt in large bowl. Cut in butter pieces until mixture resembles a coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.

Spoon a heaping 1/3 cup of dough into each muffin tin. Cover with greased plastic wrap and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 400 degrees. Bake rolls 10 minutes. Remove from oven and lightly brush with melted butter. Bake until golden brown, 16-18 minutes. Immediately invert and un-mold rolls onto a wire rack. Serve warm.