The week in preview and make ahead malted pancake mix

I would like to say that we have pancakes every Saturday morning around here, except we don't.  But after my pickiest of eaters declared that she wanted pancakes, this mom got to work.  Cooks Country has an intriguing recipe for pancake mix.  The recipe actually makes enough mix for at least three or four mornings with the mix frozen in between.  It all starts in the food processor.

I think pancakes are the pork tenderloin of breakfast foods.  They are just so versatile!  This one has malted milk powder in it, never would have though of that one.  It really does taste like a pan-cake and also a little like an ice cream malt.  Our favorite breakfast spot in Madison- the Original Pancake House has about 50 kind of pancakes... anything from corn meal to chocolate chip to bacon.

Once it is all blended together in the food processor and looks, as the recipe actually says, like wet sand.  We are set to go.  A few eggs and some buttermilk later we have pancakes...and more for the next few weekends.

Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each

INGREDIENTS

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

INSTRUCTIONS

• 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 ½ cup buttermilk in large bowl until smooth. Pour ¼-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. (If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)
  
  
  The week in preview
  Sunday and Monday:  I'll make a corned beef in the slow cooker for both Sunday and Monday.  I am going to skip the cabbage and go right to the good stuff, Reuben and Corned Beef Hash.
  Tuesday and Wednesday:  This time I'll make a bunch of chicken breasts on the indoor grill and serve them up as Curry Chicken Pot Pie on Tuesday and then Mexican Casserole on Wednesday.
  Thursday:  I have a favorite Cooks Country Skillet Mac and Cheese, but I think this time I'll try Alton Brown's version.  Add a salad and fresh tomato.
  Friday:  Mushroom asparagus risotto and halibut.