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This Foolproof Pancake Mix Will Make Impromptu Brunches—And Baking—A Breeze 

D.I.Y. Pancake Mix  

Makes about 7 1/2 cups 

  • 6 cups all-purpose flour 
  • 1 tablespoon baking powder 
  • 1 1/2 teaspoons baking soda 
  • 1 1/2 teaspoons salt 
  • 1 1/3 cups sugar 

Combine all ingredients in a large bowl and mix using a wire whisk to evenly distribute the baking powder, baking soda, salt and sugar. Transfer to a jar with a tight seal and store in the coolest part of the kitchen, away from heating elements. 

 

Hue and fry 

These gorgeously-hued pancakes are a treat to eat, but if you really just want the regular pancakes, simply omit the ube powder and increase the D.I.Y. Pancake Mix to 2 cups. For a classic variation, make banana pancakes by adding 1/2 cup coarsely mashed bananas into the regular pancake batter. 

 

Ube Pancakes with Caramel Syrup

Makes about 12 pieces

  • 1 1/2 cups D.I.Y. Pancake Mix (recipe above)
  • 1/2 cup ube powder
  • 1/2 cup plain yogurt 
  • 1 1/4 cups milk
  • 2 eggs, separated
  • 2 tablespoons sunflower oil
  • 1 teaspoon butter, for brushing pan

1. In a large bowl, combine pancake mix, ube powder, yogurt, milk, egg yolks and oil. Stir slowly, just until a few lumps remain. Set aside. 

2. Whip egg whites until soft peaks form. Gently fold into batter. 

3. Heat butter in a nonstick pan, then ladle about 1/3 cup of the pancake batter onto the pan, forming an even circle. Flip pancake when bubbles form and top loses its shine. 

4. Serve pancakes topped with ube jam, whipped cream and caramel syrup (recipe below).

 

CARAMEL SYRUP:

  • 2 cups sugar
  • 1/2 cup water, reserve 
  • 1/4 cup

 

Cook sugar and water in a saucepan over medium heat until mixture turns golden amber. Immediately pour reserved 1/4 cup water and continue cooking until hardened sugar melts. Allow to cool. If sauce is too thick, stir in a teaspoon at a time of water until consistency is pourable. 

 

Sweet, airy and easy

A Dutch baby, sometimes called a German pancake, is a popover usually served at breakfast. All you need to do is pop a tin of batter into the oven to be rewarded half an hour later with an airy, crisp puffed cake. To heighten the citrus flavor, serve your Dutch baby with orange honey syrup. To make this, simmer 1/2 cup honey with 2 tablespoons freshly squeezed orange juice for 5 minutes. Cool then lightly drizzle over the Dutch baby.

 

 

Dutch Baby

Serves 4

  • 2 tablespoons butter
  • 3 eggs
  • 2/3 cup milk
  • 1/2 D.I.Y. Pancake Mix 
  • 3 tablespoons sugar
  • confectioners’ sugar, for dusting
  • orange slices, for garnish

 

1. Preheat oven to 400ºF. 

2. Place butter in an 8-inch cast iron pan and heat over low heat. Swirl pan to butter the sides. Leave out 1 tablespoon of butter at room temperature. Keep pan on low heat while preparing the batter.

3. In a blender, combine eggs, milk, reserved melted butter, pancake mix and sugar. Blend for 45 seconds until foamy. Quickly pour onto heated pan and bake in the oven for 20 minutes or until edges puff and turn golden brown. 

4. Remove from oven and immediately dust with confectioners’ sugar and top with orange slices. Serve right away before the Dutch baby deflates.

 

Cheesy variations 

A guaranteed family favorite, these savory cupcakes get satisfying saltiness from the Parmesan cheese. You can tweak the recipe to make Parmesan Macarons, too. Simply reduce the pancake mix to 1/2 cup, and add 1 1/2 cups desiccated coconut. 

 

 

Crusty Parmesan Cheese Cupcakes 

Makes 18 pieces 

  • 3/4 cup unsalted butter, softened 
  • 1/2 cup sugar 
  • 2 eggs 
  • 1 390-gram can condensed milk 
  • 1 1/3 cups D.I.Y. Pancake Mix 
  • 1 1/4 cups grated Parmesan cheese, reserve 1/4 cup for topping 

 

1. Preheat oven to 350°F. Line muffin pan with 2-ounce paper cup liners. Set aside. 

2. Cream butter and sugar until light and fluffy. Add eggs one at a time. Add condensed milk and mix well. Using a spatula, fold in pancake mix and 1 cup Parmesan cheese. 

3. Fill liners 3/4 full with batter and sprinkle top with remaining Parmesan cheese. Bake for 15 to 20 minutes or until tops turn golden brown. 

 

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Recipes and styling by Tina Concepcion Diaz

Photographs by Paulo Valenzuela

Set styling by Athena Fregillana

 

This article was originally published in Food Magazine Issue 1, 2017