Brown Butter and Powdered Buttermilk Pancake Mix Recipe

Ingredients

Pancakes :

3 cups pancake mix (½ of the total mix above; reserve remainder for another time)
2 large eggs
2 cups cold seltzer water
Vegetable or canola oil, for cooking

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 6 cups mix, enough for 2 batches of 18 pancakes each

In a medium saucepan, heat the powdered butter and ½ cup powdered buttermilk over medium.
Cook, whisking constantly to keep from scorching and turning down burner if needed, until browned and fragrant, about 6 minutes.
Transfer to a large bowl and let cool slightly.
Add remaining ½ cup powdered buttermilk, flour, sugar, baking powder, and salt to the bowl and whisk together.
This is your pancake mix; store at room temperature in an airtight container until ready to use.
For each batch of pancakes, measure pancake mix into a large bowl.
In a medium bowl, beat eggs until smooth.
Add seltzer and whisk to combine.
Add the wet mixture to the dry and whisk to just combine.
Heat a large nonstick pan over medium; use a paper towel to rub the surface with a bit of vegetable oil.
Working in batches, scoop the pancake batter into the pan using a ¼ cup measure.
Cook the pancakes until browned and the bubbles across the surface have popped, about 2 minutes.
Flip the pancakes and cook until set through, 1–2 minutes.
Continue with the remainder of the batter, adjusting the heat to keep it at medium and re-oiling the pan surface as needed.