Shhh!  The most delicious foods are often the most simple to create!

Dusty’s Core Baking Mix

Since active with the Gypsy Preparers, I’ve been asked to share my grandmother’s core recipe for basic baking mix.  Since she didn’t actually measure her ingredients, I have adapted what I learned into measured recipes that I’m able to create off the top of my head for everyday use.

Dusty’s Flapjack mix, http://www.permielove.com

Everything starts with the Core recipe.  Mine is a simple mix of:

• 3 cups all purpose flour
• 1/3 cup sugar
• 3 tablespoons baking powder
• 1 teaspoon salt

> Basic pancakes: add egg and milk (I scoop about 4-5 heaping tablespoons of this mix into a bowl, add 1 beaten egg and milk to desired texture.)  I use a griddle with cooking spray, flipping the pancakes as soon as bubbles begin to open.  If your pancakes are dry, thin the mix with milk and flip your pancakes sooner.

> Basic waffles: add egg and milk as above, plus 1 tablespoon oil or shortening (I prefer olive oil.)  The fat adds that bit of crisp to the cooked product and is more like the Belgian Waffles I remember from when I lived near Brussels!

> Flapjacks: raise sugar to 1/2 cup and add 1/2 cup cornmeal, prepare the same as Basic pancakes.

> Biscuit mix: add 1/3 cup chilled shortening to the Core recipe, cutting it in quickly and then adding just enough water or buttermilk to form drop biscuits for baking.  You can also reduce the sugar and raise the salt to desired taste.

> Backpacker’s mix: add 1/3 cup powdered milk and powdered eggs as desired to Core recipe, when ready to use, spoon out desired amount and add water until desired consistency.

Don’t forget to add your favorite toppings!  Although I will mix mashed bananas right into the pancake mix, I add all other toppings just after pouring the mix onto the griddle, immediately adding blueberries, chopped chocolate, etc., to allow the ingredients to cook into the mix and warm well.

*** You can even make your own buttermilk quickly and easily using fresh milk with lemon juice or white vinegar.  Simply put 1 tablespoon of either acid into a measuring cup, then fill to 1 full cup with milk.  In 5-10 minutes you will have buttermilk ready to use!

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