Homemade Pancake Mix

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

• 2 cups (5 oz.) all-purpose flour
• 2 cups (5 oz.) cake flour
• 1 cup non-fat milk powder
• 3/4 cup malted milk powder
• 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

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 1/2 cup buttermilk in large bowl until smooth.  Pour 1/4-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 1/2 tablespoon white vinegar or lemon juice into 1/2 cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)

“As you travel life’s weary road, let Jesus lift your heavy load.”