Pancake Mix: the Easiest and Most Delicious Frying Batter
Surprisingly, some people absolutely despise packaged pancake mixes. Making pancakes is “easy,” so why buy a pointless mix? Well, my fellow box carburetor haters don’t realize how versatile this mixture really is. Not only does pancake mix make amazing apple fritters , but it also makes a versatile and flavorful batter for just about anything. Today I made a really delicious pile of veggies using tempura style batter that I whipped up from pancake mix, and you can too.
It’s not that I have a hard time eating vegetables, I’m a big fan of them (go broccoli!), but they can get boring for even the biggest vegetable enthusiast. With an easy-to-remember dough recipe you can rely on, you can easily use up leftover red peppers, asparagus, squash, or that last sweet potato you can’t seem to finish. The pancake mix to water ratio is 1:1, which means (at least for me) this batter is very easy to remember.
Here are the tools to help make grilling easier and more consistent:
How to Tempura Vegetables with Pancake Mix
Traditional tempura batter is objectively simple to make—it’s a mixture of flour, eggs, and ice water—but sometimes using something like a ready-made pancake mix can seem affordable and economical. Plus, there are other ingredients that give this recipe aeration and that malty flavor you know and love in pancake mix.
1. Heat oil and prepare vegetables.
The batter comes together in seconds, so it’s best to have everything else ready before adding water to the pancake mixture. Most vegetables (and the fruits we consider vegetables) taste great lightly sautéed and lightly sautéed, so use whatever you like. To make this, I usually slice up peppers, leftover broccoli florets, sweet potatoes, or mushrooms. Cut them into portions or two-bite pieces. Heat about half an inch to an inch of neutral vegetable oil in a saucepan or frying pan, whatever you prefer for frying. Aim for a temperature between 350°F and 375°F.
2. Prepare the dough
As I mentioned earlier, a complete pancake mix makes an all-purpose batter. You can make a thick and loose dough or a light and thin dough similar to tempura. I used three quarter cups of water and a full pancake mix. I added water in three additions, whisking to minimize lumps, and had enough batter to cover about two cups of vegetable pieces. If you decide to thicken the batter, keep in mind that it may take longer to cook.
3. Dip and fry
Dip the vegetables into the batter and coat them thoroughly. The dough is runny, so you will have to turn each piece one more time before placing it in the hot oil. I flipped the vegetables with a fork and then transferred them to the pan. Let the vegetables cook for about a minute on each side or until crisp and lightly browned. Drain on a paper towel-lined plate or cooling rack. Between each serving, use a slotted spoon to remove any pieces of dough floating in the oil.
I like to sprinkle salt all over my roast as soon as it comes out of the hot oil. Serve the pan pura vegetables with the flavourful gravy and enjoy them immediately as they will start to lose their fluffy and crunchy texture if left lying around.