Light and Thin Pancakes From Homemade, Shelf-Stable Pancake Mix Recipe

INGREDIENTS

For the Pancake Mix:

4 1/2 oz

all-purpose flour, such as Gold Medal blue label (about 1 cup, spooned; 125g)

1/2 oz

sugar (about 1 tablespoon; 15g)

1/2 oz

malted milk powder, such as Carnation or Hoosier Hill Farms (about 2 tablespoons; 15g)

1 1/2 tsp

baking powder

1/2 tsp

Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1/4 tsp

baking soda

2 1/2 oz

refined coconut oil, solid and firm, between 68°F and 72°F (about 1/3 cup; 70g)

For the Pancakes:

6 oz

milk, any percentage will do, or nondairy alternatives (about 3/4 cup; 170g)

large egg, straight from the fridge (1 3/4 ounces; 50g)

1/4 oz

vanilla extract (about 1 1/2 teaspoons ; 7g)

batch pancake mix, above (about 1 1/2 cups; 8 1/4 ounces; 233g)