Homemade Pancake Mix
Having this homemade pancake mix made in advance will allow you to quickly whip up pancakes.
6 cups all-purpose flour
1½ tsp baking soda
1 tbsp double-acting baking powder
1 tbsp salt
2 tbsp sugar
2 cups pancake mix (see above)
2 eggs, separated
2 cups cultured buttermilk
¼ cup (4 tbsp) butter, melted
Additional butter as needed for cooking
Combine all ingredients, mixing well.
Transfer to an airtight container.
Store at room temperature, and use within 3 months.
Preheat a griddle or frying pan to 350°F.
Combine buttermilk with egg whites, then combine melted butter with egg yolks. Combine the two mixtures.
Pour wet mixture over dry mixture and stir for 10 seconds only. Walk away if you feel the need to stir more.
10 seconds
Grease griddle with butter and wipe with paper towels until you can't see it.
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2–3 minutes or until the pancake is set.
2–3 minutes
Serve.