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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 42 |
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This terrific blend provides the ease of a boxed pancake mix with the homemade goodness of light, fluffy pancakes and waffles made from scratch, says Deb Poitz of Fort Morgan, Colorado. It uses a terrific buttermilk powder (see box below right). Ingredients:
8 cups king arthur unbleached all-purpose flour |
2 cups buttermilk blend powder |
1/2 cup sugar |
8 teaspoons baking powder |
4 teaspoons baking soda |
2 teaspoons salt |
additional ingredients for pancakes: |
1 egg |
1 cup water |
2 tablespoons vegetable oil |
additional ingredients for waffles: |
3 eggs, separated |
2 cups water |
1/4 cup vegetable oil |
Directions:
1. In a large bowl, combine the first six ingredients with a wire whisk. Store in an airtight container in the refrigerator for up to 6 months. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total).
2. To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 6 pancakes.
3. To prepare waffles: In a large bowl, beat egg yolks, water and oil. Stir in 2-1/2 cups pancake/waffle mix just until moistened. In a bowl, beat the egg whites until stiff peaks form; fold into the batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 13 waffles (about 4 inches) per batch. Yield: about 6 pancakes or 13 waffles (about 4 inches) per batch.
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