Handy Spelt-Flour Pancake Mix

Ingredients

DRY PANCAKE MIX

3⅓ cups (400 g) unbleached all-purpose flour

2½ cups (300 g) spelt flour or other whole-grain flour

1½ cups (225 g) buttermilk powder

⅓ cup (65 g) sugar

1 tablespoon plus 2 teaspoons baking powder

1½ teaspoons baking soda

1 tablespoon kosher salt

TO MAKE PANCAKES

1 cup (240 ml) water or milk

3 tablespoons vegetable oil or melted unsalted butter, plus more for cooking pancakes

1 large egg

Warm maple syrup and good salted butter, or jam or

Honey Butter with Bee

Pollen (page 307) or Maple

Butter (page 307), for serving

Directions

MAKE THE DRY PANCAKE MIX: Whisk together all of the ingredients in a large bowl. Store in an airtight container for up to 3 months.

TO MAKE THE PANCAKES: Whisk the milk, oil, and egg in a medium bowl. Add 1¼ cups (150 g) of the dry pancake mix and stir just to combine... leave those lumps!

Heat a heavy-bottomed pan or griddle (cast iron works great) over medium-high heat and add a thin film of oil or butter.

Scoop or pour about ¼ cup (60 ml) of batter per pancake into the pan, adding as many as will comfortably fit. Cook until the pancakes are bubbling on top and golden brown when you peek under them with a spatula, about 2 minutes. Flip and cook until cooked through, another minute or so.

Serve right away with maple syrup and butter, jam, or honey butter or maple butter.

Notes

This mix uses buttermilk powder, for both tenderness and a little extra flavor, which allows you to use plain water in the final mix for extra convenience, though milk adds richness and flavor. Keep the mix in an airtight container in your pantry and it'll be ready to go, quick enough even for school-day breakfasts. The mix should also go with you on every camping trip. —Makes 6 batches, about 10 pancakes per batch