The food lab better home cooking through science ( PDFDrive ) 169
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BASICDRYPANCAKE
MIX
Why buy a store-bought mix when homemade pancakes
are so easy and so much better? You can use this mix
immediately after putting it together or, better yet, do
what I do: make a quadruple batch and store it in an
airtightcontainerinthepantry.Thatway,wheneveryou
wanttowhipupabatchofpancakes,allyou’vegottodo
isaddyourwetingredients,andyou’rereadytoroll.
NOTE:Thisrecipecanbescaleduptoanysize.
MAKESABOUT2CUPS,ENOUGHFOR
APPROXIMATELY16PANCAKES
10ounces(2cups)all-purposeflour
1teaspoonbakingpowder
½teaspoonbakingsoda
1teaspoonkoshersalt
1tablespoonsugar
Combine all the ingredients in a medium bowl and whisk
until homogeneous. Transfer to an airtight container. The
mixwillstaygoodfor3months.
LIGHTANDFLUFFY
BUTTERMILK
PANCAKES
NOTE: The sour cream can be replaced with more
buttermilk.
