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.”