My mom made these pancakes at our family reunion, and we all agreed they were the best homemade pancakes ever, plus you can freeze the mix and use all month long!
Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each.
Ingredients
2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder
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
Instructions
•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.)
Bwahahaha! Sorry, I had to laugh. I miss the days that I could make 24 pancakes and have them last for more than one meal! With 2 teenage boys and another boy with a hollow leg, I might even have to make a double batch! But they do sound good!
ReplyDeletethanks for typing this out so I didn't have to! Sorry I didn't get it to you sooner.
ReplyDeleteMegan
Does the butter need to be cold or room temp?
ReplyDeleteI used room temp butter and made these today. It almost didn't fit in my food processor, but it turned out DIVINE! So yummy and yes, they are the best pancakes I've ever made! Thank you for sharing this! It is now a staple!
ReplyDelete