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.

　　

Ingredients

serves 6

　　2 cups all-purpose flour

　　6 tablespoons nonfat dry milk

　　1/4 cup sugar

　　4 teaspoons baking powder

　　1 teaspoon salt

　　4 1/2 tablespoons butter, melted

　　2 large eggs, lightly beaten

　　Maple syrup or maple butter, for serving (optional)

　　Fresh berries, for serving (optional)

　　

Step 1

In a medium bowl, mix the flour, nonfat dry milk, sugar, baking powder, and salt.

　　

Step 2

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.

　　

Step 3

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.