by Noah Maxin

  Ingredients

    * 6 cups all-purpose flour
    * 1 1/2 teaspoons baking soda (check expiration date first)
    * 3 teaspoons baking powder
    * 1 tablespoon kosher salt
    * 2 tablespoons sugar

  Directions

  Combine all of the ingredients in a lidded container. Shake to mix.

  Use the mix within 3 months. "INSTANT" PANCAKES:

    * 2 eggs, separated
    * 2 cups buttermilk
    * 2 cups "Instant" Pancake Mix, recipe above
    * 1 stick butter, for greasing the pan
    * 2 cups fresh fruit such as blueberries, if desired

  Heat an electric griddle or frying pan to 350 degrees F. Heat oven to
  200 degrees F.

  Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

  Combine the buttermilk mixture with the egg yolk mixture in a large
  mixing bowl and whisk together until thoroughly combined. Pour the
  liquid ingredients on top of the pancake mix. Using a whisk, mix the
  batter just enough to bring it together. Don't try to work all the
  lumps out.

  Check to see that the griddle is hot by placing a few drops of water
  onto to the griddle. The griddle is ready if the water dances across
  the surface.

  Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

  Gently ladle the pancake batter onto the griddle and sprinkle on fruit
  if desired. When bubbles begin to set around the edges of the pancake
  and the griddle-side of the cake is golden, gently flip the pancakes.
  Continue to cook 2 to 3 minutes or until the pancake is set.

  Serve immediately or remove to a towel-lined baking sheet and cover
  with a towel. Hold in a warm place for 20 to 30 minutes.

  Yield: 12 pancakes