BASIC DRY PANCAKE 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, what I do: make a quadruple batch and store it in an airtight container in the pantry That way, whenever you want to whip up a batch of pancakes, all you’ve got to do is add your wet ingredients, and you’re ready to roll NOTE: This recipe can be scaled up to any size MAKES ABOUT 2 CUPS, ENOUGH FOR APPROXIMATELY 16 PANCAKES 10 ounces (2 cups) all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon kosher salt 1 tablespoon sugar Combine all the ingredients in a medium bowl and whisk until homogeneous Transfer to an airtight container The mix will stay good for 3 months LIGHT AND FLUFFY BUTTERMILK PANCAKES NOTE: The sour cream can be replaced with more buttermilk ...LIGHT AND FLUFFY BUTTERMILK PANCAKES NOTE: The sour cream can be replaced with more buttermilk