Ingredients:
- Dry Mix: 6 cups (720g) All-purpose flour
- Dry Mix: 1/2 cup (100g) Granulated sugar
- Dry Mix: 4 tbsp (60g) Baking powder
- Dry Mix: 1 tsp (6g) Fine sea salt
- For 1 Batch: 2 cups (480ml) Whole milk
- For 1 Batch: 2 Large eggs
- For 1 Batch: 4 tbsp (56g) Unsalted butter, melted and cooled
- For 1 Batch: 1 tsp (5ml) Vanilla extract
Instructions:
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until combined.
- Transfer the dry mixture into an airtight container and label with the date.
- Scoop 1 cup (120g) of the homemade mix into a bowl.
- In a separate small bowl, beat the eggs, milk, melted butter, and vanilla until fully incorporated.
- Pour the wet ingredients into the dry mix and stir with a spoon or whisk just until combined, leaving a few small lumps.
- Set a skillet to medium heat and add a small pat of butter until it sizzles and foams.
- Pour 1/4 cup (60ml) of batter for each pancake.
- Wait until bubbles form on the surface and edges look set and matte, then flip once.
- Cook for another 1–2 minutes until mahogany-colored on both sides.