Homemade “Instant” Pancake Mix and Blueberry Pancakes

After the maple festivities last Saturday, Hubby really wanted pancakes on Sunday morning. He was sad to find out that we didn’t have any pancake mix in the house and asked me to grab some at the store. I scoffed at him and said I’d make them from scratch.


We rarely eat processed foods at home. Except for pancakes. We don’t eat them very often, but usually there is a container with the mix that you just add water to. I’m sure the ingredient list on that container is pretty scarey and contains tons of ingredients that no one knows how to pronouce. So I decided to take this opportunity to prevent those super-long-there’s-no-way-I-can-read-this-ingredient-so-I-probably-shouldn’t-be-eating-it ingredients from getting into our bodies.


Aside from my baking obsession, we eat pretty healthy in the Beantown Baker household. We both eat our 5 fruits/veggies a day thanks to Hubby packing lunches for us every morning. He includes something for breakfast, lunch, and snacks. A lot of produce and the rest is homemade. For dinner we always cook unless we’re eating out.


So I set out to find a pancake recipe to make from scratch. I did grab some beautiful blueberries while I was at the store that morning to throw into our pancakes (I used the rest to make our favorite banana-blueberry muffins). I was going to start with Google, but instead headed towards my shelf of cookbooks. I do have quite a few and I’m trying to use them more often. I opened my trusty Alton Brown cookbook and found a perfect solution. A recipe for a pancake mix! So I would be able to have pancakes that morning and have a mix to use in the future.


The mix is very simple to throw together. I’m storing mine in the freezer because I doubt we’ll use it up in three months. I found the pancake batter to be a bit thick, so I added more buttermilk to thin them out. This recipe yields some really tasty pancakes. The addition of those plump blueberries and real maple syrup definitely took these over the top!


One Year Ago: Cinnamon Biscuits

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Yield: 3 batches of 12 pancakes

Ingredients:

For the Instant Pancake Mix
6 cups flour
1 1/2 tsp baking soda
3 tsp baking powder
1 Tbsp kosher salt
2 Tbsp sugar

For the Pancakes
2 eggs, separated
2 cups buttermilk
4 Tbsp melted butter
2 cups Instant Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh blueberries, optional

Directions:

Heat an electric griddle or frying pan to 350 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Lightly butter the griddle. Wipe off thoroughly with a paper towel so that no butter is visible.

For the Instant Pancake Mix
Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

Pancakes
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel.

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27 Responses to “Homemade Fig Newtons”

  1. #
    1
    nutmegnanny — September 8, 2010 at 4:48 pm

    I always loved fig newtons too 🙂 I have never thought of making my own. Now I know where to find a great recipe 😉

  2. #
    2
    Michael — September 8, 2010 at 4:51 pm

    I am going to have to make these. As well as making them with some blackberries.

  3. #
    3
    Eliana — September 8, 2010 at 5:52 pm

    These look amazing and waaaay better than the store bought brand.

  4. #
    4
    mybizzykitchen.com — September 8, 2010 at 6:15 pm

    My husband loves fig newtons – just added this to my ever growing list of things to make!

  5. #
    5
    Maegan — September 8, 2010 at 9:46 pm

    I liked Newtons until they messed with the recipe…Maybe this version will be yummier.

  6. #
    6
    newlywed — September 8, 2010 at 10:33 pm

    I love the idea of making these at home! I still buy Newtons from time to time…they’re so nice and wholesome.

  7. #
    7
    Melissa — September 8, 2010 at 11:58 pm

    You are so creative! My family loves Fig Newtons….can’t wait to make these!

  8. #
    8
    Evan B — September 9, 2010 at 2:42 am

    My boyfriend and I were just talking about fig newtons this evening! I was saying how much I loved them but hadnt had them recently.. and heres a way to make them myself!

  9. #
    9
    Elina — September 9, 2010 at 1:32 pm

    I moved to the US when I was 15 so I didn’t grow up eating fig newtons but I liked them at my very first bite. I’m sure the homemade version is so much more gourmet 😉 Your pics make it look like raspberry filling which I bet would be amazing!!

  10. #
    10
    Katy — September 9, 2010 at 3:59 pm

    These bring me back to my childhood! Only, these look infinitely more delicious and decadent. The Blue-Eyed Bakers must make these soon!

  11. #
    11
    Carolyn — September 10, 2010 at 9:18 pm

    They look fantastic, and I’ve never actually been that much of a Fig Newton fan. Love the polka dot background for the pics too.

  12. #
    12
    Linda — September 11, 2010 at 11:36 am

    I love fig newtons. Hopefully, I can find my figs around here so I can try these.

    http://www.lindaslunacy.blogspot.com

  13. #
    13
    jonathan — September 14, 2010 at 8:31 pm

    Congratulations on making one of the top food blogs!

    Jonathan
    Gluten Free

  14. #
    14
    Peggy — September 17, 2010 at 9:57 am

    I was always a fig newton-lover as a kid too! Glad I wasn’t the only one and these homemade ones look fantastic!

  15. #
    15
    I Like To Cook 222 — October 13, 2010 at 5:33 pm

    I did make these and loved them! I did just what you suggested and used a little less of dough for that amount of filling and just made some grape jam filled ones with the rest of the dough. They came out perfect! Thanks for sharing!
    http://ouritaliankitchen.blogspot.com/2010/10/fig-newtons.html

  16. #
    16
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  17. #
    17
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  18. #
    18
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  19. #
    19
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  20. #
    20
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  21. #
    21
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  22. #
    22
    Jen — November 17, 2010 at 1:18 pm

    Laurel, Mikey & Quinn – Yes, scoop out the flesh and seeds and discard the skins. Let me know how they turn out!

  23. #
    23
    Erin — January 17, 2011 at 2:02 pm

    Thank you for posting this! Great recipe and I want to try with different fillings. I used strawberry for mine – yummy!

    In response to the dough ratio, I made it the way you posted but ended up with very thin dough once it was rolled out to 12×16 inches. I think you should leave it doubled.

  24. #
    24
    Hadar — May 16, 2013 at 3:08 am

    Hi, I want to make raspberry newtons and am finding it very hard to get an easy recipe online… think I could use this dough with raspberry jam?

    • beantownbaker — May 16th, 2013 @ 8:41 am

      You could definitely use raspberry jam for the filling!

  25. #
    25
    Hadar — May 26, 2013 at 1:03 am

    I made them with 3 different fillings: strawberry jam, blueberry pie filling and vanilla cream. All came out very tasty, and also last freezing nicely.
    A few comments:
    1. The dough was not easy to deal with, even after cooling. It was sticky and fell apart easily.
    2. With the first roll I made, I sliced it to cookies and separated them on the baking pan before baking. All of the Jam oozed out. The other ones I sliced but didn’t move the pieces, and it came out well.
    3. I think in order to taste like real newtons they lack some oats/cereal. Any Idea of how to add some to the dough?

    • beantownbaker — June 10th, 2013 @ 1:10 pm

      I would think you could grind up some oats and replace some of the flour with the ground up oats. If you try it, I’d love to hear how they turn out!

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