Ingredients
10 cups all-purpose flour
1-1/4 cups sugar
2/3 cup baking cocoa
6 teaspoons baking soda
4 teaspoons baking powder
5 teaspoons salt
ADDITIONAL INGREDIENTS (for each batch):
2 cups buttermilk
2 eggs
2 tablespoons red food coloring
Butter and maple syrup
Preparation
In a large bowl, combine the first six ingredients. Place 2 cups in each of five resealable plastic bags or containers. Store in a cool dry place for up to 6 months. Yield: 5 batches (10 cups mix). To prepare pancakes: Pour mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup. Yield: 16 pancakes per batch.
