Thick and Fluffy Pancakes From Homemade Pancake Mix Recipe
"Thick pancakes that are fluffy, not dense, with a tender, pillowy soft crumb. Much like Japanese pancakes, these cook up extra thick and light...."
INGREDIENTS
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For the Pancake Mix:
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4 1/2 ounces all-purpose flour, such as Gold Medal blue label (about 1 cup, spooned; 125g)
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1/2 ounce sugar (about 1 tablespoon; 15g)
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1/2 ounce malted milk powder, such as Carnation or Hoosier Hill Farms (about 2 tablespoons; 15g)
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1 1/2 teaspoons (6.8g) baking powder
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1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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1/4 teaspoon (1.6g) baking soda
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2 1/2 ounces refined coconut oil, solid and firm, between 68°F and 72°F (about 1/3 cup; 70g)
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For the Pancakes:
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4 ounces milk, any percentage will do, or non-dairy alternatives (about 1/2 cup; 115g)
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1 large egg, straight from the fridge (1 3/4 ounces; 50g)
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1/4 ounce vanilla extract (about 1 1/2 teaspoons ; 7g)
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1 batch pancake mix, above (about 1 1/2 cups; 8 1/4 ounces; 233g)
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