Store the mix in a 4-quart plastic container with a tight-fitting lid in a cool, dark, dry place. Stir in sugar to taste and liquid ingredients right before cooking.
10 cups flour
1/4 cup baking powder
2 tablespoons baking soda
1 tablespoon salt
Combine all ingredients in a large bowl and mix well. Transfer mixture to large storage container. Store until ready to use.
TO USE PANCAKE MIX:
3 cups pancake mix
2 tablespoons to 1/3 cup sugar
2 cups milk
1/4 cup melted butter
1/2 teaspoon vegetable oil
Measure 3 cups of pancake mix into a large mixing bowl; stir in sugar to taste. Whisk eggs in a medium bowl; whisk in milk and melted butter. Add egg mixture to dry ingredients and stir until just incorporated.
Heat a griddle or skillet over medium heat. Add vegetable oil; swirl to coat. Ladle into skillet ¼ cup batter for each pancake. Cook until bubbles appear, about 2½ minutes. Turn pancakes. Cook 1½-2 minutes. Repeat with remaining batter.
SERVINGS: Makes about 20 pancakes
SOURCE: Adapted from recipe from King Arthur Flour