Name: DIY Pancake Mix
Total time: 45 min
Ingredients: 10½ cups (52½ ounces/1488 grams) all-purpose flour; 1⅓ cups (9⅓ ounces) sugar; 5 teaspoons table salt; 6 tablespoons baking powder; 1 tablespoon baking soda; 1½ cups milk; 2 large eggs; ¼ cup vegetable oil; 2 cups (10¾ ounces) Pancake Mix; Vegetable oil spray

Why This Recipe Works

Baking powder is the special ingredient that gives the pancakes made with this mix their superfluffy texture. When baking soda and water mix, a chemical reaction occurs that creates lots of bubbly carbon dioxide gas in the batter. As the batter cooks and turns into a solid pancake, the bubbles are trapped inside, making the pancakes light and airy. After kids stir together their pancake batter in step 4, challenge them to be on the lookout for bubbles of carbon dioxide gas as the batter sits for 10 minutes. This is an example of a chemical change—when a chemical reaction changes the molecules that make up a substance. This is different from a physical change, where an object’s shape is changed, but not its make up—like cutting a pancake in half!

Instructions

For the pancake mix: In extra-large bowl, combine flour, sugar, and salt. Whisk until well combined. Set fine-mesh strainer over bowl. Add baking powder and baking soda to fine-mesh strainer and tap side of strainer to sift mixture into bowl.

Whisk until very well combined, about 1 minute. Transfer pancake mix to large airtight storage container. (Pancake mix can be stored at room temperature for at least 2 months.)

To make 1 batch of pancakes: Whisk the Pancake Mix inside the container to ensure that all the ingredients are evenly distributed (see “Step-by-Step: No Clumping,” below). In large bowl, whisk milk, egg, and oil until combined.

Add 2 cups Pancake Mix and stir with rubber spatula until just combined (batter should look lumpy). Let batter sit for 10 minutes before cooking.

Spray 12-inch nonstick skillet with vegetable oil spray. Heat over medium heat until hot, about 1 minute.

Use ¼-cup dry measuring cup to scoop ¼ cup batter into skillet. Repeat 2 more times, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another).

Cook pancakes until bubbles on surface begin to pop, 2 to 3 minutes.

Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes. Transfer pancakes to serving plates and platter. Repeat with remaining batter in 3 more batches. Turn off heat. Serve.