CRACKER BARREL PANCAKE MIX - COPYCAT

Ingredients

DRY INGREDIENTS

1 ½ C All Purpose Flour. 180 Gm

¼ C Yellow Corn Flour. 35 Gm

2 Tbsp White Rye Flour. 13 Gm

1 Tbsp Sugar. 12 Gm

2 tsp Baking Powder. 8 Gm

½ tsp Baking Soda 3 Gm

½ tsp Salt. 3 Gm

WET INGREDIENTS

2 Large Eggs - lightly beaten

2 C Buttermilk

¼ C Butter - melted and slightly cooled

15 ml Vanilla

Directions

Add the dry mix ingredients together and combine completely

In a separate bowl, combine the wet ingredients and mix until smooth.

Pour the wet mixture into the dry mixture. Stir gently with a spoon or whisk until just incorporated. The batter should be slightly lumpy; be careful not to overmix, or your pancakes will be dense.

Let batter rest 5 minutes.

Heat a non-stick skillet or griddle over medium heat ( 375°F) and lightly coat it with butter. Pour about ¼ cup of batter for each pancake.

Cook until bubbles form on the surface and the edges are set (about 2–3 minutes). Carefully flip and cook for another 1–2 minutes until golden brown

Notes

From a Google Search for copycat recipe for cracker barrrel pancake mix with white rye flour and cornmeal yielding an AI generated recipe.