BETTER-THAN-THE-BOX PANCAKE MIX (COOKS COUNTRY)

BETTER-THAN-THE-BOX PANCAKE MIX (COOKS COUNTRY) image

Number Of Ingredients 9

2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder (see side bar)
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

Steps:

1. 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 ½ cup buttermilk in large bowl until smooth. Pour ¼-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 ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)