BASIC DRY PANCAKE
MIX
Why buy a store-bought mix when homemade pancakes
are so easy and so much better? You can use this mix
immediately after putting it together or, better yet, do
what I do: make a quadruple batch and store it in an
airtight container in the pantry. That way, whenever you
want to whip up a batch of pancakes, all you’ve got to do
is add your wet ingredients, and you’re ready to roll.
NOTE: This recipe can be scaled up to any size.
MAKES ABOUT 2 CUPS, ENOUGH FOR
APPROXIMATELY 16 PANCAKES
10 ounces (2 cups) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon sugar
Combine all the ingredients in a medium bowl and whisk
until homogeneous. Transfer to an airtight container. The
mix will stay good for 3 months.