This recipe is make-ahead, keeps in the refrigerator. Why buy mixes when you an make something like this, hungry Perlmonks? This has replaced “Lucky Bucks” as my favorite raised pancake recipe.
Make-Ahead Pancake and Waffle Batter
4 1/2 cups all purpose or unbleached flour
1/4 cup sugar
1 1/2 teaspoons salt
1 package active dry yeast (1-2 teaspoons bulk dry yeast)
4 cups milk
1/2 cup butter (one stick)
Combine the flour, sugar, salt and yeast into a large bowl. Heat milk and butter until very warm (120 to 130° F). Add with eggs to flour and beat until smooth. Cover, can refrigerate up to four days. Add 2 tablespoons sugar after the second day.
Pancakes – use about 1/4 cup of batter on hot griddle.
Waffles – bake in hot waffle iron.
From Breakfasts & Brunches, Pillsbury Classic Cookbooks, 1987
I usually make a half recipe.