Pancake Mix in a Jar

Junior-year academic work is done. Final papers are in with passing grades across all courses. Dr. Choi gave me an A on the long-form feature paper and a personal note saying it was “some of the best work she’s seen from any junior in any year.” The grade and the note both arrived the same week. I am two weeks past finals work, which means I am one large piece of held-tension lighter than I had been.

Senior year starts in late August. The summer plan: Dustin’s parents are flying up for ten days in early June to meet Brayden in Tulsa. Then Mama is flying back for two weeks. Then Cody and Aunt Linda for a long weekend visit. Then Dustin and I spend two weeks in Memphis with the Bryants in late July. The whole summer is family-rotation around the baby.

Sunday I made pancake mix in a jar as a make-ahead system for Dustin to use during the summer when I’m occupied with Brayden in the mornings. The make-ahead-pancake-mix architecture is one of those small kitchen systems that lives in homemaker cookbooks from the 1970s onward — a layered jar of dry ingredients with the wet additions written on the label so anyone in the household can make the pancakes without thinking.

The recipe in a quart-size Mason jar (the dry layered for visual appeal): two cups of all-purpose flour at the bottom, then two tablespoons of sugar, then two teaspoons of baking powder, then a teaspoon of baking soda, then a teaspoon of salt, then a quarter-cup of dry milk powder (the dry milk powder is the move — it adds the flavor of fresh milk to the mix without requiring fresh milk during storage), then a quarter-cup of dark brown sugar packed on top. Each ingredient layered in distinct strata visible through the glass.

The label (taped to the outside of the jar in Mama-style block letters): “TO MAKE: Empty jar into bowl. Whisk in 2 large eggs, 1 3/4 cups water (or milk), 1/4 cup melted butter, 1 tsp vanilla. Cook on hot griddle 2 min per side. Makes 12 pancakes.”

I made three jars Sunday afternoon — one for the apartment, one for Mama, one to ship to Cody for the cafe. Dustin used the apartment jar Monday morning to make himself pancakes while I fed Brayden. He texted me from the kitchen: “This is a system that works.”

Layered dry in a quart Mason jar. Wet additions on the label. Twelve pancakes per jar. Here’s the build.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 12 pancakes (about 4 servings)

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup powdered buttermilk (optional, for flavor)
To cook: 1 egg, 1 cup milk (or water), 2 tablespoons vegetable oil

Instructions

Layer the dry mix. In a wide-mouth quart jar, layer the flour, sugar, baking powder, baking soda, salt, and powdered buttermilk in order. Seal tightly with a lid. Attach a tag with the cooking instructions below.
Shake before using. When ready to make pancakes, shake the jar well to combine all dry ingredients evenly.
Mix the batter. Pour the full jar of mix into a large bowl. Add 1 egg, 1 cup of milk, and 2 tablespoons of vegetable oil. Stir until just combined — a few lumps are fine. Do not overmix.
Cook the pancakes. Heat a lightly greased skillet or griddle over medium heat. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and edges look set, about 2—3 minutes. Flip and cook another 1—2 minutes until golden.
Serve warm. Stack and serve with butter, syrup, fresh fruit, or your favorite toppings.

Nutrition (per serving)

Pancake Mix in a Jar