Better-Than-the-Box Pancake Mix
WHY THIS RECIPE WORKS For our take on pancake mix that delivers both store-bought ease and from-scratch
taste, we combined all-purpose flour with cake flour; this duo yielded sturdy yet
tender cakes. To give pancakes made from our mix complexity and depth, we added an
unusual ingredient, malted milk powder, which imparted a sweet, nutty flavor. Though
most mixes call for shortening, we opted for butter, which gave us moister, more flavorful
pancakes. Using buttermilk instead of milk when mixing the batter gave us high-rising
pancakes—the acid of the buttermilk reacts with the baking soda, causing the batter
to bubble and rise. See the sidebars that follow the recipe.
MAKES ABOUT 6 CUPS, ENOUGH FOR 24 PANCAKES
Malted milk powder might seem odd here, but it gives the pancakes a deeper, more complex flavor.
|
2 |
cups (10 ounces) all-purpose flour |
|
2 |
cups (8 ounces) cake flour |
|
1 |
cup (3 ounces) nonfat dry milk powder |
|
¾ |
cup (3⅓ ounces) malted milk powder |
|
⅓ |
cup (2⅓ ounces) sugar |
|
2 |
tablespoons baking powder |
|
1 |
teaspoon baking soda |
|
1 |
tablespoon salt |
|
12 |
tablespoons unsalted butter, cut into ½-inch pieces |
Process all ingredients in food processor until no lumps remain and mixture resembles wet sand, about 2 minutes. (Pancake mix can be frozen for up to 2 months.)