Homemade pancake mix

Ingredients:

Pancake mix

• 6.5 cups (800 g) premium wheat flour
• 1 cup (180 g) corn or potato starch
• 1 cup (130 g) powdered sugar
• 1/4 cup (45 g) baking powder
• 1 tsp (5 g) baking soda
• 2 tsp (10 g) coarse salt

Pancakes

• 2 and 1/4 cups dry pancake mix
• 1 and 1/4 cups whole milk
• 3 tablespoons melted butter, plus extra for serving
• 1/2 tsp vanilla extract (optional; omit if making savory pancakes)
• 2 large eggs, lightly beaten
• Maple syrup for serving

Preparation:

1. Dry mix for baking pancakes. In a medium bowl, sift together the flour, starch, powdered sugar, baking powder, baking soda and salt, then whisk thoroughly. Store pancake mix in an airtight container or zip-top plastic bag in a cool, dry place for up to 3 months..
2. For pancakes. Preheat the oven to 95°C (205°F). Line a baking sheet with two kitchen towels, stacking them on top of each other, and place in the oven. This will keep the pancakes warm.
3. In a large bowl, whisk together the milk, butter, vanilla, and eggs. Add 2.25 cups of dry pancake mix and mix thoroughly until a stiff batter forms. Let it rest for 5 minutes.
4. Heat a large nonstick skillet over medium heat. Ladle in about 1/4 cup of batter, spreading it into a circle 4-5 inches in diameter. Repeat, forming the second pancake. Cook for 45-60 seconds, until the pancakes are golden brown on the bottom and bubbles appear on the surface. Flip and cook until golden brown on the other side, or until the batter is cooked through, another 45 seconds. Transfer the pancakes to a baking sheet in the oven, placing them between towels. Repeat with the remaining batter. Serve the pancakes with butter and maple syrup.
   
   Exit: 14 pancakes