The Best Homemade Pancake Mix

So I love pancakes. Thick, fluffy, sweet and soft, it doesn't get much better than this. However, I am often disappointed at how my pancakes turn out. They all taste kind of the same, which isn't great. Don't get me wrong, their almost always good, but I want better than good. I want great pancakes. 

Most recipes I see are basically the same, so I've been on the quest for a new, different and simply delicious pancake. I believe these pancakes come pretty close. The recipe is for a pancake mix that you leave in the freezer, so whipping up a batch of pancakes in the morning is a breeze. This recipe comes from America's Test Kitchen who has yet to let me down.

The stack, makes me hungry!

The waiting game

Golden and delicious

Begging for some maple syrup

Yum!

These were mine, and man were they delicious

Not the greatest picture in the world, but hey, don't they look good anyway?!

Note: When Lara and I make these for breakfast for the two of us, we halve the recipe and it's the perfect amount.

Note #2: Lara likes her pancakes on the thinner side while I like them nice and fluffy. For the batch pictured above we compromised somewhere in the middle by adding a little more milk than what the recipe calls for. So if you like your pancakes a little thinner, just add a little more liquid.

Homemade Pancake Mix
From America's Test Kitchen
Ingredients 

Mix

• 2 c. all purpose flour 
• 2 c. cake flour 
• 1 c. milk powder 
• 1/2 c. malted milk powder 
• 1/3 c. sugar 
• 2 Tbs baking powder 
• 1 tsp baking soda 
• 1 tsp salt 
• 12 Tbs unsalted butter, cut into 1/2″ pieces. 

To make pancakes:

• 2 c. pancake mix 
• 2 lightly beaten large eggs 
• 1/2 c. buttermilk (or sour milk – which I always save up for just such an occasion)

Directions
For the mix: Process all the ingredients in a food processor until they are an even sandy texture, store frozen (up to 2 months).

To make pancakes: Whisk all ingredients in a large bowl until smooth. Use 1/4c. of batter per pancake and fry in a lightly greased skillet until golden brown. Serve with maple syrup.

Yield: 6 cups mix (for about 30 pancakes)