Homemade Pancake Mix
This homemade pancake mix gives you a jar of dry ingredients that turns into breakfast in minutes. You mix a large batch of flour, leaveners, salt and sugar once, then store it for up to 3 months. On cooking day, cultured buttermilk and separated eggs make the batter, and a deliberate 10 second stir keeps the pancakes tender instead of tough.
Instructions
Stir the flour, baking soda, baking powder, salt and sugar together until the mixture looks even and no pockets of leavening remain. Pack it into an airtight container and keep it at room temperature, using it within 3 months.
When you are ready to cook, heat a griddle or frying pan to 350°F. Measure out 2 cups of the dry mix into a large bowl.
In one bowl, whisk the buttermilk with the egg whites. In a second bowl, whisk the melted butter with the egg yolks. Combine the two mixtures into one wet batter.
Pour the wet mixture over the dry mix and stir for only about 10 seconds. The batter should still look lumpy, and if you feel the urge to keep stirring, step away from the bowl.
Grease the hot griddle with butter, then wipe it with a paper towel until no visible film remains. Ladle the batter on gently, and scatter fruit over the top if you like.
Wait until bubbles set around the edges and the underside is golden, then flip the pancakes carefully. Cook another 2 to 3 minutes, until the pancakes are set through, and serve.
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