If you'd like to make mix to store for another day, make several batches of the dry ingredients. I usually quadruple the recipe. When you are ready to make the pancakes, add the amount of milk, eggs, and butter listed below for each 1 1/3 cups of the mix.
Makes about 15 pancakes
15 minutes preparation time
15-20 minutes cooking time
The dry ingredients:
1/2 cup unbleached white flour
1/2 cup whole wheat flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
To finish the pancakes:
3/4 to 1 cup milk
1 egg
2 tablespoons melted butter
Measure all of the dry ingredients into a large bowl and mix them thoroughly with a whisk. If you are making a multiple batch for a mix, measure out 1 1/3 cups of the dry ingredients and put the rest in an air tight storage container. Measure 3/4 cup of the the milk into a large measuring cup and warm it briefly in the microwave so that when you add the melted butter it will not immediately congeal in the cold milk, about 30 seconds. Mix in the egg and butter. Add the wet ingredients to the dry ones and mix just long enough to wet the flour mixture. If the mixture is too stiff, add up to a half cup more milk.
Heat a large griddle or frying pan over medium-high heat. To test the cooking surface to see if it is hot, sprinkle a few drops on it. When they dance, the griddle is ready. Add a mixture of butter and oil to the cooking surface, and swirl the pan so that it coats evenly. Pour out a scant quarter cup to make each pancake. When small bubbles appear on the surface of the pancakes, flip them and cook on the other side. Serve hot with your favorite pancake toppings.