Mom’s “Better than the Box” Pancake and Waffle Mix

Process all ingredients in a food processor until no lumps remain and mixture is the texture of wet sand, about 2 minutes. Freeze in an airtight container for up to 2 months.

Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each.

To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and ½ cup buttermilk in a large bowl until smooth. Pour ¼-cup portions of pancake batter onto a lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter.