Recipe by Amy Halloran, author of “The New Bread Basket”
This formula works well if you multiply ingredients to make the pancake mix, and store it in a tightly closed container in a cool, dark cabinet. My favorite flours to use are Red Fife, soft white and spelt. (White refers to the color of the bran; the flour is not sifted.)
Find it online: https://emmafrisch.com/the-ultimate-pancake-mix/