Ingredients:

  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 4 teaspoons (16g) baking powder
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) salt
  • 1 cup (125g) pancake mix (from above)
  • 1 large egg
  • 3/4 cup (180ml) milk (dairy or non-dairy)
  • 2 tablespoons (30ml) melted unsalted butter or vegetable oil

Instructions:

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt until thoroughly combined. Ensure there are no lumps.
  2. Transfer the pancake mix to an airtight container. Store in a cool, dry place for up to 2 months.
  3. In a separate bowl, whisk together the milk, egg, and melted butter.
  4. Add the wet ingredients to the pancake mix. Gently stir until just combined. Do not overmix! A few lumps are okay.
  5. Heat a lightly oiled griddle or frying pan over medium heat.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
  8. Serve hot with your favorite toppings.