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Pancake Mix




Source of Recipe





List of Ingredients




Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each.

Ingredients
2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder (see side bar)
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2 -inch pieces

Recipe



Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.

To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and ½ cup buttermilk in large bowl until smooth. Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve. (If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)