Good Eats Pancakes by Alton Brown

This is for a dry pancake mix that makes the BEST pancakes!

Sift together and can store for up to 3 months:
6 c All-Purpose flour
1 1/2 t. baking soda
1 T baking powder
1 T salt
2 T sugar


Recipe for 2 cups dry mix
2 cups dry mix (shake the container before you measure out mix)
4 T melted butter
2 eggs, separated
2 cups buttermilk

Turn griddle on, so it will be warm when batter is ready.

mix egg whites with buttermilk
mix egg yolks with melted butter.
mix both wet mixtures together.
Make a well in the center of the dry mix and add wet mixture.
Only stir for 10 seconds, or you will have tough, rubbery pancakes.

Each 2 cup mixture makes about 10 4-inch pancakes.
Well worth the extra effort!