Ingredients
10 cups all-purpose flour1-1/4 cups sugar2/3 cup baking cocoa6 teaspoons baking soda4 teaspoons baking powder5 teaspoons saltADDITIONAL INGREDIENTS (for each batch):2 cups buttermilk2 eggs2 tablespoons red food coloringButter 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.
