1: Make the Hotcake Mix

Whisk the baking powder, flour, sugar, salt and baking soda all together in a big bowl until they are perfectly mixed. (Pro tip: Use a sifter for lump-free mixing!)

Next, transfer the mix into an airtight container, like a mason jar or a resealable plastic bag.

Finally, store it in a cool, dry place. Your mix will stay fresh for up to 3 months.

2: Make the Hotcakes

First, combine 1 cup of your hotcake mix with melted butter, egg and milk in a mixing bowl. Stir gently—don’t overdo it! Overmixing can make your pancakes tough.

Next, heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.

Then, pour about ¼ cup of batter per hotcake onto the skillet. Keep cooking until the surface of the batter shows bubbles, then flip and let it cook for another minute or two. Like so, you have a heap of fluffy, golden-brown, and utterly mouthwatering hotcakes.