Recipe courtesy of Ree Drummond
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20 min
20 min
8 batches pancake mix (6 to 8 pancakes per batch)


Pancake Mix:
Finishing and Serving (for each mason jar batch):


Special equipment: 8 quart-sized wide mason jars with lids

For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. Divide the mix into 8 quart-sized wide mason jars, about 1 1/2 cups of dry pancake mix per jar. Seal and store until ready to use.

For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated.

Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side. Serve with softened butter and warm syrup.


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