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Pancake posting week 2: make your own batter
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this post was submitted on 07 Apr 2026
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Pancakes are literally three ingredients, I got so confused seeing pancake mix at the store at american section. Just mix 1L milk, 500g flour and 2 eggs.
I'm guessing from "american section" that your definition of a "pancake" is what we'd call a "crepe". If your goal is fluffy, Canadian / American style pancakes doused in butter and maple syrup, that recipe is gonna make nothing of the sort.
Yeah, those are crêpes. Never made american pancakes. Just waffles and those are pretty easy, just need to beat the egg whites.
Yeah, North American pancakes are very different. You need leavening, shortening, sugar, salt, and I like to add vanilla for flavour. It's much closer to an actual cake. Not a three ingredient recipe by any means.
Those will be biscuits where's the leavening?
The "complete" pancake mixes can make some sense for people without a stable living condition because they are shelf stable and just require water. I sometimes buy them and donate them to local food shelves.
Flour and milk are pretty much shelf stable if stored right, the only thing that isn't are eggs and those last a month or so.
Milk is shelf stable? Maybe some sort milk can be, but not the type that people typically buy. I've stopped buying it entirely unless we have a specific recipe because it tends to go bad so quickly.
The milk we have at home rn has expiration date till august.
Wtf, it is usually two to three weeks tops when I get milk at the store.
This is the Milk , pasteurised and well sealed. I assume the more fresh milk with spoil more quickly but this lasts a while unopened.
Interesting, thanks for sharing! This sort of milk isn't common in the US.
Ultra pasteurization can keep up to 3 months. You can also get dry milk that last for a very very long time.
Well, you can also get dry eggs.
I am guessing they have bunch of sugar and "high-fructose corn syrup" or some bs.
Nope! They just cut out the step of mixing dry ingredients and/or cracking eggs.
I’d say for an American style pancake you’d also want to add like 33~ grams of baking powder for 500 grams of flour, and bit less milk to get a thicker consistency. Something like vanilla and almond extract, and a little bit of salt and sugar.
But they’re fairly easy to make from scratch all the same. The store bought mixes often contain powdered milk and powdered egg so they’re “just add water”, in addition to a bunch of additives to make it last longer on the shelf.