Fluffy pancakes

You can make your own pancake mix by combining the dry ingredients and storing them at room temperature in a resealable bag until ready to use.

2 cups all-purpose flour

6 tablespoons nonfat dry milk

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon salt

4 ½ tablespoons butter, melted

2 large eggs, lightly beaten

Maple syrup or maple butter, for serving (optional)

Fresh berries, for serving (optional)

• In a medium bowl, mix the flour, nonfat dry milk, sugar, baking powder, and salt.
• Heat a griddle or cast-iron skillet over medium heat. In a medium bowl, combine 4 tablespoons melted butter and the dry ingredients. Mix in the eggs and 1 1/4 cup plus 2 tablespoons cold water. Stir until just combined; the batter will be slightly lumpy.
• Add the remaining 1/2 tablespoon butter to griddle, swirling to coat. Pour a scant 1/4 cup batter per pancake onto the griddle, and cook until the surface bubbles and the edges are slightly dry, about 2 minutes. Flip the pancakes, and cook until the undersides are golden brown. Repeat with the remaining batter.
• Serve the pancakes immediately with syrup and berries, if desired.

SERVES 6