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Ingredients
- DRY PANCAKE MIX:
- 6 6 6 cups flour
- 1 1 2 cup plus 2 tbsp. buttermilk powder
- 1/2 1/2 1/2 cup sugar
- 1 1 1 tbsp. baking powder
- 1 1 1 tbsp. baking soda
- 1 1 1 tbsp. kosher salt
- 1 BATCH OF PANCAKES:
- 2 1/2 2 1/2 1/2 cups dry pancake mix
- 2 2 2 cups of milk or water
- 2 2 2 large eggs
- 4 4 4 tbsp. unsalted butter, melted
- 1 1 1 tsp vanilla
- canola oil for greasing griddle
Details
Servings 3
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
DRY PANCAKE MIX-Whisk together all ingredients. Store in a tightly sealed container in a cool, dry place for up to 3 months.
PANCAKES:
Measure pancake mix in a large bowl.
In a separate bowl, whisk together milk, eggs, butter and vanilla.
Fold wet mixture into dry pancake mix just until combined (batter will be lumpy).
Using a paper towel, spread 1 tsp. oil onto griddle or non-stick skillet over medium-low heat.
Working in batches, add batter in 1/4 cupfuls and cook until undersides are golden and bubbles form on top (1-2 minutes). Flip and cook until second side is golden, about 2 minutes.
Repeat with remaining batter, oiling griddle as needed.
Serve with warm butter and syrup.
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