Pancake Mix

4 c. All Purpose Flour
1/4 c. Sugar
1/2 c. Dry Buttermilk Powder
2 t. Baking Soda
4 t. Baking Powder
1 t. Salt
Makes Approx. 1 2/3 lbs.
Combine all the ingredients and whisk together to distribute evenly. Store your buttermilk pancake mix in a sealed container in a cool place and use it within three months. If you would like to keep the mix longer, store it in the freezer.
Measure the desired mix into a large bowl. In a smaller bowl, whick one egg for every one to 1 1/2 cups of mix. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of mix. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the liquid mixture to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.