I am happy to introduce my friend Elisabeth who writes the blog Food and ThriftI promised her if ever I publish a guest post in my blog, then the first one will be her post. I was able to keep up with that promise. She is one of my genuine friends who doesn’t do tick for tack commenting and belongs to a select few who are really interested in reading the posts. She is chef, mother and grandmother and also takes beautiful pictures and writes great description of the food she prepares.
Elisabeth in her words:
I am so thrilled, and honored to accept the invitation from my dear friend Swathi, who is the author of Zesty South Indian Kitchen, and one of the host @ Hearth and Soul, Tuesday Blog Hop. Her blog is so beautiful and exquisite with true South Indian cuisine, and the most amazing yeast breads, that I cannot compete with, so I decided to post something simple, and American, which we can all relate to, is “pancakes.”
Not just any old pancakes, but made with your own homemade baking mix. I’m sure you all are familiar with Bisquick baking mix. It has been around for decades. I have used it for years, myself for pancakes, and various other baking goods. Making your own mix is so easy, so practical, that once you have the mix completed…which is such an easy process, you can keep it in your fridge for up to 6 weeks in a plastic container. It’s a good way to use up excess butter or margarine, so it will not go bad.
Without further delay, here’s my recipe for the Chocolate Pancakes, made with the Homemade Baking Mix, and a simple recipe for easy muffins.
Thank you Swathi for your gracious invitation to guest post for you. Have a wonderful weekend!
Chocolate Pancakes with Homemade Baking Mix
1 1/2 cups low-fat milk
1/3 cup packed light-brown, or cane sugar
2 cups Homemade Baking Mix (recipe to follow)
1/2 cups unsweetened cocoa powder
Bananas, maple syrup, or Agave syrup for serving
Combine Homemade Baking Mix, cocoa powder, the 1/3 cups of sugar. Beat the 2 eggs lightly. Make a well in the center of the combined mix, and add the eggs to it. Slowly add the milk, and whisk after each addition. Check the batter for a smooth consistency, and just the right thickness.
Heat a non-stick skillet over medium heat. Coat with cooking spray. Drop a generous tablespoon of batter, or an ice-cream scoopful, which is about the same amount. Cook until small bubble form on the top, about 2 minutes. Flip pancakes over with a spatula, and cook for an additional 1 to 2 minutes longer.
Serve with maple syrup, and sliced bananas, or serve with Agave syrup for less sugar.
Makes about 6 servings; 14 pancakes.
Homemade Baking Mix
Recipe from: All Recipes
5 cups all-purpose flour
1/4 cup baking powder
2 Tbsp sugar
1 teaspoon salt
1 cup butter, or margarine
Mix together flour, baking powder, sugar, and salt. Cut in butter until mixture is crumbling.
Store in an airtight container for up to 6 weeks, or longer in the refrigerator or in the freezer for long
storage. Yields up to 6 cups.
You can use this mix for biscuits, muffins, and waffles as well.
Mix 2 cups baking mix, 2 Tbsp sugar, 1 beaten egg, and 2/3 cup of milk.
Bake at 400 degrees F for 15-20 minutes.