When measuring flour or other dry ingredients, we spoon it into a dry measuring cup and level off the excess. Serve pancakes with butter and maple syrup. Repeat with the remaining batter to make more pancakes. Cook the pancakes until the batter looks set, the bubbles rise to the top and the underneath is golden brown. Depending on what size measuring cup you use, will depend on how many pancakes you will end up with. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Pour 1/4 cup or 1/3 cup of batter per pancake onto your hot buttered griddle. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round repeat to make a second pancake. Heat a large nonstick skillet over medium heat. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). There will be some small lumps this is the butter. To make the pancake batter: Whisk together the buttermilk, eggs, oil and vanilla extract, if using. Place into a sealable bag and store for up to 2 months. Cook on a greased skillet over medium-low heat until golden brown. Stir in more milk if needed for thinning. Pour 1/4 cup or 1/3 cup of batter per pancake onto your hot buttered griddle. Melt butter and add it to the batter, stirring gently to combine. Add wet ingredients to dry ingredients, stirring very gently until just combined. Combine 1 cup dry pancake mix, 3/4 cup milk, and one egg in a bowl. Mix together the dry ingredients in a large bowl. Mix together milk, eggs, and vanilla in a separate bowl.
Whisk the milk, butter, vanilla and eggs together in a large bowl. Preheat griddle or skillet over medium-high heat. This will keep your cooked pancakes warm. Pour 1/4 cup of pancake batter onto the skillet. Cook pancakes until bubbles form, flip and cook again until set. Heat a pan to medium heat and spray with nonstick spray. Right before everything is combined, stir in the butter. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. In a large bowl, combine the pancake mix, milk, eggs, oil, and mashed bananas. To make pancakes from the mix: Measure out 3 cups of mix.
To make pancakes: Preheat the oven to 200 degrees F. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months. For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine.
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