Recipe of the Week: Phil’s DIY Dry Pancake Mix

Reader Phil in Utah kindly sent us his recipe for his dry pancake mix.

Each batch of the dry mix makes enough for about four meals of five pancakes each. To use, just measure out one cup of the dry mix and add the moist ingredients. Presto!

Dry Pancake Mix Ingredients

• 4 cups all-purpose flour
• 3 tablespoons baking powder
• 2 teaspoons baking soda
• 2 tablespoons white sugar
• 1 teaspoon salt

To Prepare Pancakes

Combine and mix briefly:

• 1 cup of the above-described dry pancake mix
• 1 egg
• 1 cup milk
• 1 tablespoon cooking oil or melted butter

Bake these on an oiled griddle or frying pan, as you would any other pancakes. You may add blueberries, or whatever to the mix.

SERVING

Serve as you would any other pancakes, with a topping of syrup, sorghum, or honey.

STORAGE

The dry pancake mix stores well for two weeks, un-refrigerated — or up to 6 weeks, refrigerated.

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