PERFECT PANCAKE MIX

By BobD

Ingredients

• YIELD 24 PANCAKES
• We set out to create our own homemade mix, one that delivers store-bought ease and made-from-scratch taste.
• 2 cups all-purpose flour
• 2 cups 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
• MAPLE GROVE FARMS SYRUP IS RECOMMENDED

Details

Servings 24
Adapted from cookscountrytv.com

Preparation

Step 1

Test Kitchen Discoveries

*All–purpose flour made for tough pancakes. Replacing half the all–purpose flour with cake flour yielded the sturdy yet tender cakes we wanted.

*To give our pancakes complexity and depth, we added an unusual ingredient: malted milk powder, which imparted a sweet, nutty flavor that tasters loved.

*Tasters also preferred the flavor of butter to vegetable shortening. And using butter means that the mix needs to be stored in the refrigerator or freezer for up to 2 months.

*For higher–rising pancakes, we use fresh buttermilk instead of milk when mixing up the batter. The acid of the buttermilk reacts with the baking soda, causing the batter to bubble.

*Mix the batter minimally. Stop stirring when there are still streaks of flour visible.

INSTRUCTIONS

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.)