A visit to my sisters down on Cape Cod is never complete without a trip to Moonakis, a small, family-friendly breakfast café in East Falmouth. It’s always difficult to choose from among the creative offerings—but, no matter what I get, there has to be a side of their delicious pancakes. The pancake offerings are wonderful and include cranberry pecan—mmm, mmm! They always manage to work a favorite food item of mine, lob-stah, into one of their menu items as well.
On one visit, I was chatting with Karen, the manager, about how much I liked the Moonakis pancakes and I asked her what mix they used to make them. She mentioned that the mix came from a company in Michigan. When I got back home and did a little research, I found that Williams-Sonoma sold a pancake mix that appeared to be the one I enjoyed so much. I ditched Aunt Jemima and started buying the buttermilk pancake mix there. Since we, as many families do, have a pancake breakfast on Sunday mornings, we would go through a can of the mix every two weeks. When I started buying the mix, it cost about $6.00 a can—ouch! As time went by, the price of the pancake mix kept increasing to the point where it was a double ouch since we went through it so quickly.
I decided to come up with my own pancake mix. After reviewing a bunch of recipes, I extracted the dry ingredients and added some dry buttermilk powder to come up with what is now a family favorite at a fraction of the cost of anything on the market. It is super easy to throw together, and making it into pancake batter is the same as following the directions on the back of the Aunt Jemima box. Roger has the honors there. In his senior year in college, he earned free board by cooking breakfast 6 days a week, starting at 6 am, Monday through Friday, 8 am on Saturdays, for over 30 brothers in his fraternity house. Making pancakes for 5 or 6 of us, as the case may be, once a week is a piece of cake for him. I’m happy to be the waitress and do clean up.
It’s Sunday morning—time to make the pancakes!
Buttermilk Pancake Dry Mix
- 4 c. flour
- 1 c. dry Saco buttermilk powder
- 2 tsp. baking soda
- 1/4 cup sugar
- 1 tsp. salt
- 1 tbl. baking powder
Directions for Dry Mix
Add all six dry ingredients to large bowl and mix with a whisk. Store in plastic container in refrigerator and use within three months.
Directions for Pancake Batter
For one small batch of pancakes, beat one egg with 1 tbl. of melted butter. Stir in one cup of water to reconstitute (remember that buttermilk powder is already in dry mix). Add one cup plus one tablespoon of the dry mix to liquid ingredients and fold gently—do not over mix or pancakes will become tough.
Spoon or pour out batter to your desired pancake size (4-6”) onto a griddle at medium heat. Flip when many bubbles appear. Total cooking time should be only about a couple of minutes per side.
Note: Obviously, pancakes lend themselves to optional add-ins or add-ons; for example, various fruits, nuts, chocolate chips, etc. Feel free to add one or more of these optional ingredients either directly into the batter, or after the batter is first poured onto the griddle, or sprinkled on top of the pancakes after cooking. Some of our favorites when they’re in season are blueberries, peaches, and apples, all sprinkled with a little cinnamon. And, of course, our family particularly likes Swedish pancakes with lingonberries!
Source: A frantastic original