Better Than The Box Pancakes - cooking recipe

Ingredients

2 cups all-purpose flour
2 cups cake flour
1 cup non-fat powdered milk
3/4 cup instant malted milk powder
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons unsalted butter, cut into 1/2 -inch pieces (1 1/2 sticks)

Preparation

Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes.
Freeze in airtight container for up to 2 months.
To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and 1/2 cup buttermilk in large bowl until smooth.
Pour 1/4-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side.
Repeat with remaining batter as desired. Serve.