Pancake flour, also known as pancake mix, is readily available at grocery stores, but you can save time spent running to the store and money buying it by making your own. The pancake flour you make at home will have the same necessary ingredients as the flour you would buy at the store, except you would be able to leave out the artificial additives like preservatives. Making your own pancake flour also means you can use whichever fresh, high-quality ingredients you prefer, as opposed to being stuck with whatever the pancake flour manufacturers use.
Things You'll Need
Add all of the ingredients into an airtight storage container.
Shake the storage container to combine all of the ingredients.
Store the flour for no more than four months.
To use the flour, whisk together two egg whites into 2 cups buttermilk, and two egg yolks into 4 tbsp. melted butter. Combine the two egg mixtures and lightly whisk the mixture into 2 cups of pancake flour. Mix until just incorporated, being careful not to over mix. Heat a griddle, butter it lightly, wipe the butter off and pour some of the batter onto the griddle. Flip when the bottom is golden brown and cook until the pancake is set. Serve immediately.
Because this pancake flour is meant to be stored, make sure that all of the ingredients you add to it are fresh. You can write the expiration date on a piece of tape attached to the container so you know when you should switch it out with fresh mix.
You can substitute 2 cups of all-purpose flour with whole wheat flour to add whole grains to this mix. However, whole grain will go rancid if stored for long outside of the fridge or freezer, while the other ingredients in the mix should be stored in a cool pantry but not the fridge. Because of this, mixes containing whole wheat should be used within a few weeks.
Shake the mix again just before using to make sure that all the ingredients are well-combined.