Red Velvet Pancakes

• 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

1. 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).
2. 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.
3. 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.

allpurpose, baking cocoa, baking soda, salt, uadditional, buttermilk, eggs, red food coloring, ubutter

Taken from www.epicurious.com/recipes/member/views/red-velvet-pancakes-51859771 (may not work)