Audrey Bruno

So what should you do before your first use? Give your new pan a quick wash with soap, water, and a gentle sponge, Chayanin Pornsriniyom, chef-instructor of plant-based culinary arts at the ICE, tells SELF. This will help remove any potential contaminants or debris from processing and packaging. How should you cook with a nonstick pan?According to Pornsriniyom, there are just a couple special things you need to keep in mind when cooking to preserve that nonstick surface.Perhaps most importantly, avoid using metal tools of any kind—whether that’s a steel spatula for flipping meat or steel wool for scrubbing up afterward—and instead stick with rubber or silicone utensils and soft sponges and washing pads, Pornsriniyom says. This is vital because metal can scratch and remove the layer of Teflon. As a result, food will be more likely to stick, and you may inadvertently consume some of the non-stick Teflon compound as it flakes off. (Research remains inconclusive on the potential health implications of PTFEs in cookware, and the US Food and Drug Administration still authorizes these pans for safe use. Keep on reading to find out when it’s a good idea to toss your pan and buy a new one.)While you likely won’t need oil in the pan to prevent your food from sticking, that doesn’t mean you should skip the oil when cooking, says Handal. Using oil can still benefit the flavor and texture of whatever you’re cooking.“Oils and fats add flavor to food, and also act as heat transfer agents that allow food to brown and cook without scorching,” he explains. “They allow the heat of the pan to transfer to food in an efficient manner.” Using a nonstick pan without oil of any kind, although possible, may make the cooking process take longer and lead to food that’s unevenly cooked. Finally, for nonstick pan care, medium or medium-high heat is going to be your friend here: Avoid extreme overheating with your nonstick pan. You don’t want to use temperatures higher than 500 degrees Fahrenheit, Pornsriniyom says. That’s because it can cause the release of gasses and chemicals which can degrade a pan’s non-stick qualities, Handal says. In rare cases, this can be harmful.“This may cause temporary illness in humans, sometimes referred to as polymer fume fever,” Handal says.But this high temp isn’t usually an issue, because most stovetop cooking at home doesn’t exceed this temperature in the first place, says Pornsriniyom. Many residential stovetops and ovens often only reach 500 degrees at the highest setting, and food cooked on stovetops generally doesn’t exceed 350 degrees or so.What destroys a nonstick pan?There are three main things that can destroy a nonstick pan’s coating: the metal utensils and high heat that we mentioned above, and improper storage. Improper storage can harm the nonstick coating, which can cause scratching and make it less effective. For example, if your nonstick pan is stored among other cooking tools (such as cast iron, stainless steel, and even meal prep essentials like glass food storage containers) it may get scratched up in the process, says Pornsriniyom. 

Plain oatmeal. Boiled chicken. Skimpy salads. If heart-healthy recipes are a priority, you may fear that foods like these are all that’s allowed on your plate. But we’re here with some good news: You can say goodbye to boring meals and bland snacks, because eating for heart health can actually be pretty damn tasty. “The focus shouldn’t be on the negative—what not to eat—but rather on the positive, or what we can add to our life,” Emily Weeks, RDN, LD, author of The Everything Easy Anti-Inflammatory Cookbook, tells SELF.Things to focus on adding to your plate? Foods that are rich in omega-3s, fiber, and vitamins—particularly A, C, and E, says Weeks. Omega-3s (fatty acids found in foods like fish, walnuts, and sunflower seeds) may have anti-inflammatory effects. This is helpful, especially for our arteries, since inflammation may trigger the development of plaque, which can cause a heart attack or stroke. Omega-3s may help reduce or stabilize this buildup, potentially leading to healthier arteries. Fiber (found in whole grains, beans, fruits, and vegetables) can help control blood sugar by preventing spikes after meals, Weeks says. That’s important, because over time, high blood sugar can hurt the blood vessels and nerves around your heart, according to the Centers for Disease Control and Prevention (CDC). Additionally, research suggests vitamins A, C, and E may have anti-inflammatory properties as well.As long as you’re consuming plenty of things within these three nutrient groups, even foods people may think they’d need to avoid altogether for heart health—like those with high amounts of saturated fat or sodium—can still be enjoyed in moderation, Weeks says.So what are the best ways to put all of this into play? Since finding tasty heart-healthy recipes that don’t focus on restriction can feel easier said than done, Weeks has created 10 easy meal ideas including breakfasts, lunches, dinners, and snacks, so all you have to do is get cooking. Packed with all kinds of craveable flavors, from creamy and zesty to sweet and spiced, they prove eating for heart health can actually introduce you to some fun, tasty, and exciting new meals. Read on for some must-tries.SnacksChelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.Roasted ChickpeasThese chickpeas are easy to make in advance for all your weekly snacking needs, plus Weeks says they do quite a bit for heart health. “The fiber content of [legumes] helps to reduce blood pressure and cholesterol,” she says. Plus, they contain magnesium, which helps regulate heart rhythm. Bonus: These crispy chickpeas also make a great addition to other meals, whether you’re using them as a replacement for traditional croutons in salad or as a way to add extra texture to a creamy soup. Get the recipe here.

Once you open those products, though, there are a few things to keep in mind: Pastas and other flour-based dried products will diminish in flavor and texture the longer they’re exposed to air—and can even attract unwanted pests like pantry moths and rodents if left in their original containers at room temperature, Syers says. Here are some basic use-by guidelines for the most common wheat-based pantry products from FoodSafety.gov:Breadcrumbs: 12 months unopened; up to 6 months after opening Cereal: 12 months unopened; 2 to 3 months after openingPasta: 2 years unopened; up to 1 year after openingFlour: 12 months unopened; 6 to 8 months after openingCrackers: 8 months unopened; 1 month after openingOats: 8 months unopened; 4 months after openingQuinoa: 2 to 3 years unopened; up to 6 months after openingDried and freeze-dried fruitDried fruits have a life span of six months unopened and just one month after opening. A trace amount of remaining moisture in products like these is the reason for their relatively short life span, Syers says. However, research shows that freeze-dried fruit, as long as it remains unactivated by liquid, can retain both its flavor and nutrient profile for a year or more—and possibly longer when stored at moderate temperatures, limited humidity, and in an airtight container. Condiments Although you may have mustard and ketchup taking up shelf space in your fridge, Dr. Amalaradjou says they don’t have to. “Because of [their] natural acidity, ketchup and mustard are shelf-stable.” However, she adds that even though they won’t technically go bad at room temperature, refrigerating after opening will maintain the quality of these ingredients longer.  Although those condiments have long life spans, others—especially those that contain ingredients like eggs and cream, like mayonnaise and ranch dressing—have shorter lives: Ketchup: 1 year unopened; 6 months refrigerated after openingMustard: 2 years unopened; 1 year refrigerated after openingHot sauce: up to 2 years unopened; 6 months opened and stored at room temperature; 1 to 2 years refrigerated after openingVinegar: nearly indefinite unopened; 2 years stored at room temperature after openingMayonnaise: 3 to 6 months unopened; 2 months refrigerated after openingSalad dressing: 10 to 12 months unopened; 1 to 3 months refrigerated after openingSugar and sweetenersSyers says that you have a lot of leeway when it comes to the life span of sweeteners like sugar. Sugar can be safely consumed indefinitely, but it won’t taste as good (or function as well in your baking) after two years. Similarly, brown sugar, honey, and agave are all safe to eat virtually forever, but you will notice changes in taste and texture the older they get.Pickled foodsShelf-stable pickles should be eaten within one year from the date of purchase for the best quality and will last one to three months in the refrigerator after opening, according to Syers. He adds that other pickled foods and ingredients preserved in brine, like olives, peppers, or giardiniera, have similar life spans as well. Sweetened preservesThanks to the high amount of sugar that they contain, sweetened preserves like jelly, jam, and marmalade have an impressive shelf life of 6 to 18 months when unopened and 6 to 12 months if refrigerated after opening. Reduced-sugar varieties, though, may develop mold more quickly than their sweeter counterparts. Broths and stocks“For quality, chicken or vegetable broth should be used by the date on the package and three to four days in the refrigerator if opened,” Syers explains. Dry bouillon cubes or powder will last quite a bit longer because the lack of moisture prevents pathogens from forming. He says that ingredients like this will last one year unopened and one year after opening before the flavor starts to diminish.  Baking powder and soda Baking powder and soda can keep for a while, but hang on to them too long and you may notice some issues with baking, Syers says. If you keep them longer than the time frames listed below, your cakes and cookies may not rise as much—but, despite their diminished quality, they’re unlikely to cause any food safety problems, Syers adds.

Planning and hosting Thanksgiving is no easy feat, and neither is figuring out how to make the most of your Thanksgiving leftovers after the fact.Depending on just how much you cook for the main event, you could have a whole lot of Tupperware clogging up your fridge later. While there’s no denying that it feels pretty great to find your fridge filled after cooking a feast, it’s also true that eating the same old mashed potatoes and gravy or sweet potato casserole day in and day out gets pretty boring, pretty fast.Fortunately, the most popular Thanksgiving dishes pair well with each other and are surprisingly easy to adapt, so you can easily mix and match what you have left to make something totally new and delicious. For example, you could combine any leftover creamed corn, turkey, and green beans in a quick and resourceful pot pie, or put a bit of everything (stuffing, gravy, cranberry sauce, the works) between a couple slices of bread for a sandwich that tastes like the essence of the holiday.Quick caveat: Although there are practically infinite ways to reinvent Thanksgiving leftovers, that doesn’t mean that you can actually eat them forever. The USDA recommends tossing food that’s been in the fridge after three or four days or when changes in color, smell, or texture begin to occur—whichever comes first. When in doubt, always throw it out. And remember that you can also save and enjoy your leftovers for up to three to four months by simply packing them in airtight containers and storing them in the freezer.Whether you’re reading this the day after Thanksgiving or even months from now, these recipes will help you take advantage of whatever classic T-Day dish you still have on hand. From easy, one-pot soups to cinnamon buns made from mashed potatoes (yes, you read that right), these 15 creative and inventive ideas will guarantee your leftovers never bore.

Soups and stews may get all the attention when the temperatures start to dip, but the best chili recipes are just as deserving of a spot on your wintertime cooking roster. After all, this dish is practically the epitome of cold weather cooking—and not just because its name sounds “chilly.”Typically made in just one pot (whether on the stove in a large pot or in a slow-cooker) and brimming with meaty, bean-y goodness, it’s designed to give you the greatest amount of energy from the least amount of effort. It’s pretty much the perfect antidote to short, icy, energy-sapping days.Chili is easy to make, not too high on prep time, and infinitely adaptable. That’s because the main ingredients used, like beans and meat, come in so many different varieties. As long as you follow a fairly basic formula, you’re free to mix and match at your discretion.For example, any type of bean (from white to pinto and even lentils) are totally fair game in a pot of chili. And the rest of the classic chili ingredients are just as varied. Does your recipe call for ground turkey but all you have on hand is ground beef? Make the swap! Similarly, if you’re out of dried chili powder but do have a can of chipotles in adobo on hand, you can make the switch without worry. Even when it comes to what to serve your chili with—whether that be a bowl of steamed rice or crispy French fries—the possibilities are endless. No matter how much you experiment, it’s hard to go wrong with this foolproof dish. Plus, chili reheats extremely well and generally makes a whole bunch of servings, meaning you can make it once and get several easy and delicious weeknight dinners or weekday lunches out of it.Before you start riffing, it’s important to know a few basics to ensure you always get a dish that actually tastes like chili and not just a glorified stew. Use the tips below to find out how to make chili with success, no matter what ingredients you plan on using.What ingredients do you need to make chili?Gill Boyd, culinary arts chef-instructor at the Institute of Culinary Education, tells SELF that classic chili recipes typically consist of four core ingredients—beans, meat, veggies (like tomatoes, corn, or bell peppers), and chili peppers or chili powder, the ingredient which gives the dish both its iconic name and fiery red hue—but the way in which you combine them is totally up to your preference.Boyd says that one of the easiest and most recognizable versions of chili contains a mix of red kidney beans, beef (whether regular or lean ground beef, or even chunks), and tomatoes (think: crushed or diced tomatoes, though you can also add in tomato paste or tomato sauce too) but that you shouldn’t feel confined to this one option. There are vegetarian versions that forgo meat entirely without sacrificing flavor by using multiple types of beans. On the flipside, some options, like classic Texas-style chili, actually skip the beans in favor of using more meat. Still others use other kinds of chili seasonings, such as ground cumin, ground black pepper, oregano, or cilantro—or even some brown sugar for a hint of sweet.What’s the secret ingredient to a great chili recipe?Boyd says that the secret to a great homemade chili is what you use to season the base. In particular, chili peppers in some form or another are non-negotiable—without them, your chili will actually just be a stew. The easiest options and what most home cooks use are chili powder and cayenne pepper or some mix of the two, but any chili variety (even canned, whole dried, or fresh ones) can give you the flavor you’re looking for.How long does chili take to cook?Exactly how long your chili needs to stew depends largely on what kinds of ingredients and cooking methods you’re using. For example, you can expect a longer cook time if you’re starting with dried beans instead of canned, or large cuts of meat rather than pre-ground alternatives, says Boyd. Similarly, stovetop and Crockpot chili will take a lot longer to prepare than Instant Pot versions. If you’re sauteing any ingredients first, like your garlic or onions, that will take some extra time, too.

Although French food has a reputation for being complicated, the best quiche recipes are actually pretty simple and convenient. Made from a base of eggs and pie dough, quiches are infinitely adaptable and ideal for every moment of the day, from breakfast to brunch to lunch to dinner (and even snack time!). As long as you understand a few basic quiche-making principles—like which veggies should and shouldn’t be included, and the best ratio of eggs and milk or cream for an ideal texture—a flaky, protein-rich baked quiche is definitely within reach.Along with being easy to make and so versatile, quiche recipes are also meal prep superheroes. Just one full quiche is enough to feed several people for days, and they freeze and reheat especially well, so you can always pack up what you won’t be able to eat right away for way later down the line.To learn the basics, start by making the classics. Quiche Lorraine, for example, is perhaps the most iconic version of this dish—and you only need four ingredients (bacon, eggs, cream, and onion) to make this classic quiche. Traditional versions of the recipe may require you to make your own pie dough from scratch, but you can minimize your workload and get equally delicious results by using your favorite pre-made fresh or frozen pie crust option instead. From there, all you have to do is sauté a bit of bacon and onions, stir them into your egg mixture, pour everything in a pie pan, pop it in the oven, and kick your feet up while the whole thing cooks to perfection.Once you’ve made a quiche like this, the sky’s the limit. Use the tips below to understand all the dos and don’ts of how to make quiche, as well as exactly how it’s different from other baked, egg dishes—and the secret to getting it right every time.What’s the difference between quiche, custard, and frittata?Although all three of these dishes use eggs as a binder, each one has a couple key differences, Gill Boyd, culinary arts chef-instructor at the Institute of Culinary Education, tells SELF. He explains that custards are usually much sweeter than quiche, typically served for dessert—think flan or vanilla pudding—and can be made with or without a crust depending on your purposes.By contrast, frittatas and quiche have a lot more in common. Both are savory (often including cheeses, whether we’re talking cheddar, Swiss, or any other tasty kind) and cooked in the oven, but the former rarely features a crust or dough of any kind.What’s the best type of crust for quiche?Boyd explains that the best crust for quiche also happens to be the most simple option—a savory pastry dough made from just flour, butter, salt, and water. “[This] dough keeps its shape while baking, has some flakiness to it, and holds a buffer from the cream-egg mixture,” he says. “If baked right, it does not get soggy.”Although this option provides the most reliable results, according to Boyd, it’s definitely not the only one that will work. Puff pastry (like you would use for an easy pie crust) also makes an ideal base for quiche, though you may need to parbake it for 10 or 15 minutes before adding the filling to prevent any soggy bottoms. Alternatively, plenty of recipes provide excellent non-traditional alternatives that taste great and get the job done, including gluten and dairy-free options, and even crusts made from totally unexpected ingredients like thinly sliced sweet potato.What are the best vegetables to put in a quiche?For egg quiche filling, “you can use any type of vegetables, but those that have less moisture are better because excess moisture will work against the final texture you want,” Boyd explains. For example, vegetables that have a naturally high water content, like tomatoes or mushrooms, may prevent your quiche from firming up properly if added raw. When in doubt, he suggests cooking vegetables in a skillet before combining them with your egg mixture to remove as much moisture as possible.How long do I need to cook quiche?In general, Boyd says that a quiche baked in a 9-inch pie pan will need no more than 30 to 40 minutes in an oven heated to 375 degrees, but it may need a bit more time if you didn’t pre-cook your vegetables. You’ll know it’s ready when it’s firm on the edges and jiggles slightly in the center when moved. If you notice that the quiche is beginning to brown or burn before it’s ready, cover it with a sheet of aluminum foil and continue baking until it’s finished.What’s the secret to a great quiche?At the end of the day, it’s all about texture: The secret to making a great quiche depends on the ratio of eggs and milk or heavy cream used to make your base, says Boyd. Too much milk or cream will result in a quiche that never fully firms up, and too many eggs will produce an overly firm quiche. In general, stick with 1 ½ cup of milk or cream per every three large eggs, and you’ll be good to go.Put your new knowledge to work with some help from these 17 easy quiche recipes. From classic options like broccoli cheddar and spinach quiche recipes, to options made with plant-based and gluten-free alternatives, it won’t be hard to find your next breakfast, lunch, or dinner in this list.

As cold temperatures move in, it’s the time of year to turn to easy soup recipes to warm yourself up from within. Pre-made boxed and canned soups (think, cans of tomato soup and clam chowders) definitely have a time and place—namely when you’re in desperate need of a busy-day soup. But it’s true that nothing soothes the soul quite like the smells, sounds, and flavors of a homemade, bubbling brew. It’s comfort food at its finest!Believe it or not, a lot of different types of soup are actually surprisingly easy to prepare. Take cheddar broccoli soup, which can be made entirely with frozen vegetables, pre-grated cheese, and a handful of other ingredients that don’t require any prep (like heavy cream and spices). All you have to do is put everything in a pot, let it cook, and dig in when the timer goes off. Even seemingly complicated soups, like daal or ramen, don’t require much more than the occasional stir and the right ingredients to prepare to perfection.Though you definitely don’t need any fancy kitchen gadgets to prepare many quick soup recipes, there are a few tools that will make the process even easier. Love silky, pureed soups? A handheld blender will be your best friend, because it allows you to blend directly in the pot and avoid dirtying your big, bulky, countertop blender. An Instant Pot is another great appliance to have on hand for soup making, because it cooks traditionally slow-cooking ingredients, like dried beans and lentils, in a just a fraction of the time. And a slow cooker can be great for busy weeknights, allowing you to have a delicious, comforting soup ready when you come home from work.There are also a handful of pantry staples worth keeping around to guarantee that hearty soup recipes are always possible. Canned beans last a really long time, and can be used in an enormous assortment of brothy dishes, from minestrone to smoky black bean numbers. Stocking your cabinets with small but mighty ingredients like bouillon powder, tomato paste, and soy sauce will also ensure that you always have the building blocks to make a flavor-packed soup.These 30 easy soup recipes are as easy to make as they are to eat. From spicy Tom Yum to sweet butternut squash soup, there’s a tasty idea in this list for every craving. Take a look through these delicious soup recipes, and you may just find a new favorite soup!

Surviving dorm life is all about knowing how to make a lot out of a little. Your dorm room may be tiny (and shared!), but you’ll find creative ways to make it feel like your own. And the same goes for food: You may not have easy access to a state-of-the-art kitchen (or, um, any kitchen), but tasty food is still within reach. In fact, all you need is a mini-fridge and a microwave to cook up a few ingenious dorm room meals. Once you’ve got those basic appliances—and some quick recipes, ideally those that require few ingredients—eating well can be at the ready, no stove or oven required. And we promise: There are more options available than a cup of instant ramen, which, let’s be honest, is usually not enough to quiet a growling stomach.There are plenty of dorm-room recipes that contain all the nutrients you need to feel satisfied (namely, a mix of protein, healthy fats, and complex carbs) that don’t require extensive cooking and are actually pretty darn tasty. Take microwave fried rice, for example, which uses eggs, frozen veggies, and precooked, store-bought rice to deliver takeout-quality results. It only takes five minutes and zero chopping to make, and it definitely won’t leave you hungry. Along with plenty of other savory dinners—from a pasta dish to simple steamed eggs—you’ll also find that a lot of sweet yet nourishing treats are also totally dorm-room-friendly.  French toast or chocolate chip granola bars, anyone? Whether you’re in need of a speedy breakfast that you can take with you on your way to class or a bowl of mac and cheese that tastes as good as what Mom used to make, these 13 recipes have all you need to eat well in a dorm room. Many of them make use of pre- or partially-cooked ingredients that merely need to be finished in the microwave, and only a few require extra prep apart from the occasional chopping (a step which you might be able to skip by buying certain ingredients, like prechopped vegetables). Even without a real kitchen, these dorm room meals will make you feel like a real chef. 

“When we were in university, my now-wife and I would do something we called fish and chips Fridays as a weekly treat: We would buy a nice bag of chips and a couple of nice tins of fish,” he explains. “High-end canned fish is so next level—there are restaurants that do nothing but charge people to open tins they’ve imported.” Look for treats like these at specialty stores or order them online from vendors like Conserva Culture.If you’re not a fan of fish, there are other options. It could look more like indulging in a fancy block of cheese, or trying out a tropical fruit that you’ve never had before. It’s a splurge, sure, but you’ll likely still spend less than you would on dining out—and it alleviates a lot of the college-eating monotony.8. Brush up on your food safety.If it’s your first time being in charge of buying, storing, and cooking groceries, there are a few things you should know beforehand to do it all safely. For one, cross contamination is a legitimate concern. This occurs when food becomes contaminated by something else, like if you were to cut vegetables for a salad on top of a cutting board that still has raw chicken juice on it, or if you forgot to wash your hands before handling ingredients. When potentially dangerous microbes from different sources are given a chance to mingle, you’re at a higher risk of developing foodborne illnesses in general, as SELF previously reported.“Be sure to cut vegetables first, then meats,” says Le. “That way you don’t need to wash your knife and cutting board in between cooking steps to avoid cross contamination,” he explains. As long as the vegetables are clean and not molding, you don’t have to worry about anything from them contaminating your raw meat. To clean your cutting boards without a dishwasher, take them to a larger sink where you can wash with hot, soapy water, rinse with clean water, and then either air dry or pat dry with unused paper towels, per the US Department of Agriculture (USDA). Replace when they become worn or overly grooved.If you’re cooking raw meat, be sure to allow it to reach safe temperatures before eating: That’s 165 degrees for poultry, 160 degrees for ground meats, and 145 degrees for beef or pork chops or roasts and fish, according to the USDA. And if you’re nuking any leftovers, they should be heated to 165 degrees as well. (A food thermometer comes in clutch here.)Finally, don’t forget that almost all fresh ingredients have a relatively short lifespan. Yes, some vegetables, like hard, un-cut squash, can last for months if stored at the proper temperature. But most veggies, like broccoli or carrots, will stay good in your mini-fridge for a week or two, max. And leftovers will generally only keep for three to four days in the fridge, per the USDA.9. Use a few smart tricks to make clean-up easier.Because garbage disposals and large sinks are few and far between in dorm rooms, Geiger says it’s important to have a few cleaning hacks up your sleeve.

Flipping is an essential (if not the most important) step in every pancake recipe, so you want to make sure you have the right vehicle to make this as seamless as possible. Flipping in a small or curved pan can prove difficult, which is why Neil Kleinberg, chef and owner of beloved NYC pancake spot Clinton St. Baking Co., swears by a flat, non-stick griddle for the job instead.But if you don’t have a griddle and don’t feel like investing in one to satisfy your pancake cravings, you don’t have to. Feel free to use a large skillet or pan with a surface area big enough to flip your pancakes on. A nonstick surface will help ensure a smooth flip, though you’ll still want to grease your pan either way. When it comes to which oil is best for cooking pancakes, butter or plant-based butter alternatives win by a longshot. “I prefer it because it adds a better flavor and more browning to my pancakes,” Jenny McCoy, pastry chef at Buck Russell’s Bakery & Sandwich Shop in Chicago, tells SELF. “ I usually melt a small bowl and brush it lightly on my pan with a pastry brush so I can control how much I’m using because you really only need a very thin layer,” she explains. Audrey Bruno / Thomas BringoldCopyright 2019. All rights reserved.2. Find the perfect ratio for your DIY pancake batter recipe.Kleinberg says the best pancake recipes generally follow a ratio of 1 cup of wet ingredients to 1 cup of dry ingredients. What you choose for them, though, can vary.Wet ingredients can include things like eggs, dairy products like milk, cream, melted butter, or yogurt, and nondairy alternatives like oat milk, almond milk, or soymilk, Kleinberg says. Dry ingredients include flour, salt, baking powder, and any spices you want to include. And you should always use 2 teaspoons of baking powder for every cup of flour to ensure your pancakes rise properly. (Pro tip: Make homemade pancake mix from the recipe below ahead of time and store in an airtight container until you’re ready to use. Because none of the ingredients included perish quickly, you’ll be able to use it for months.)