Q: I like to make up my own instant pancake mix with dry milk. How can I keep the milk powder from clumping? Would “calcining” the powder help? ie: gentle heat to drive out H2O vapor? or would it just absorb more from other ingredients?
You may also want to consider changing your brand and/or type of powdered milk. If you are using fine powdered milk, you could use course, which doesn’t clump as readily. Also, I’m told that Milkman brand dry milk was a very good powdered milk, but my understanding is that it hasn’t been made for the past few years, so that might not be as helpful. You might give the King Arthur Flour Company’s Baker’s Special Dry Milk, as it’s made for baking, though it’s primarily made to work well with yeast. It’s an experiment, but I get the feeling based on reading the product description that it’s one that will work well.