Thick and Fluffy Pancakes from Homemade Pancake Mix

Ingredients

• For the pancake mix:
• 4 1/2 ounces all-purpose flour, such as Gold Medal blue label
• 1/2 ounce sugar
• 1/2 ounce malted milk powder, such as Carnation or Hoosier Hill Farms
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 teaspoon baking soda
• 2 1/2 ounces refined coconut oil, solid and firm, between 68°F and 72°F
• For the pancakes:
• 4 ounces milk, any percentage will do, or non-dairy alternatives
• 1 large egg, straight from the fridge
• 1/4 ounce vanilla extract
• 1 batch pancake mix, above

Directions

1. For the pancake mix, add the flour, sugar, malted milk powder, baking powder, salt, and baking soda to a food processor. Run the machine for about 30 seconds, so the leaveners are evenly worked through the flour.
2. Add the solid coconut oil, then pulse just until it vanishes into a dry, powdery mixture, which should take only a few seconds. You want the oil fully blended without turning the mixture pasty, so don’t let the processor run too long, especially if you scale up; a 14-cup food processor can manage up to a 4x batch, and smaller machines will need smaller amounts. Move the mix to an airtight container and store it up to one year at or below 74 degrees F, or until the date printed on the coconut oil package.
3. For the pancakes, warm an electric griddle to 350 degrees F, or bring a large nonstick skillet to roughly the same heat on the stove. In a large bowl, whisk together the milk, egg, and vanilla extract until evenly mixed. Add the prepared pancake mix and whisk until the batter is mostly smooth; small specks of coconut oil are fine.
4. Using a large scoop, measuring cup, or piping bag, portion the batter into 1/3-cup amounts, or whatever size you prefer. Cook on the griddle until each side is golden and the centers are done, about 90 seconds per side. Serve right away with butter, maple syrup, fresh fruit, whipped cream, or any toppings that sound fun.
5. For troubleshooting, remember that both timing and yield can change quite a bit depending on your portion size and the true heat of the griddle. If the pancakes brown too fast while the centers stay raw, the heat is probably too high; if they cook through but stay pale and overly soft, the griddle is likely not hot enough.