With so many of us heeding orders to stay at home in these times, a lot of us are rediscovering — or learning for the first time about — kitchen basics. We’re cooking and baking in greater numbers now than we have in decades. And not without reason.

We all have to eat.

I’m going to start to share daily cooking and baking posts, along with handy kitchen tips. Whether you’re new to the kitchen, or feel a bit rusty when it comes to a particular skill or technique, I hope to help with these posts. And if you’re looking for any particular information or recipe, contact me and I’ll do my best to help you out, or point you to the right resource. You can reach me at: noelle@noellecarterfood.com.

First up, let’s talk baking mixes.

Growing up, my mother used Bisquick for everything: pancakes, waffles, scones, biscuits, dumplings and more. An all-purpose baking mix is versatile in that it allows you to bake a variety of goods quickly, simply by mixing in a liquid and perhaps a fat (butter or oil) or two.

I came up with this all-purpose baking mix to compliment my camp cooking, but it also works perfectly at home. If you’ve ever camped, you appreciate that you have to keep food items to a minimum (particularly if you’re hiking to your spot and have limited backpack space), and you need to be creative with what you choose to pack. This recipe is simple and versatile, requires no refrigeration, and only requires a bit of water to activate, and a touch of oil for richness.

Use the mix as is, or add a touch of sweet or savory spice and herbs, fold in dried nuts, fruit or granola for added texture, color and flavor.

NOTE: A lot of stores are short on flour, baking powder, and dried milk. Stores are reshelving as supplies come in; you can also find many of these ingredients online.

ALL-PURPOSE BAKING MIX

5 minutes. Makes a scant 5 cups mix

4 cups (17 ounces) flour
5 teaspoons baking powder
2 teaspoons salt
4 teaspoons sugar
¾ cup dry milk or buttermilk powder
Oil, as needed
Water, as needed

1. Whisk together the flour, baking powder, salt, sugar and buttermilk powder to form the dry mix. Store in an airtight container in a cool, dry place up to 3 months.

To make pancakes: Whisk a generous cup of the baking mix with 1 to 2 tablespoons oil and about ¾ cups water to form a batter. The batter will make about 4 pancakes.

To make biscuits or dumplings: Whisk a generous cup of the baking mix with 1 to 2 tablespoons oil and about ½ cup water to form a thick dough. This makes about 4 biscuits and 4 to 6 dumplings.

Note: From Noelle Carter.

Use the mix to whip up a batch of pancakes. I love whipping up a batch at home on the weekends, using blueberries, or whatever fruit I have on hand, along with a handful of nuts to give the pancakes extra texture.

BLUEBERRY BUTTERMILK PANCAKES

15 MINUTES. Serves 2 to 4

1 generous cup All-purpose baking mix (using dried buttermilk; dry milk can be substituted)
2 tablespoons vegetable oil
2/3 to 1 cup water, as desired
Optional: 1/4 cup mascarpone cheese
Optional: 1/2 cup sliced almonds
Optional: 1 cup fresh blueberries
Softened butter, for cooking and serving
Optional: Maple syrup, for serving

In a large bowl, whisk together the baking mix, oil and water to form a batter. Carefully fold in the mascarpone cheese, if using, along with sliced almonds, then the blueberries.
Heat a skillet over medium-high heat until hot. Melt a pat of butter in the skillet, then add batter to form a pancake or two. Cook until set and lightly browned on one side, adjusting the heat of the skillet as needed, then flip and cook the other side. Repeat until the batter is used. This will make 4 to 8 pancakes, depending on size.
Serve the pancakes, topping each serving with a dollop of mascarpone cheese and warm maple syrup.

Note: From Noelle Carter.