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Pancake and Waffle Mix

"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).

42 ServingsPrep/Total Time: 10 min.

Ingredients

8 cups 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

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).
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.
To prepare waffles: In a large bowl, beat egg yolks, water and oil.

2 of 2

Pancake and Waffle Mix (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (3 each) equals 170 calories, 6 g fat (1 g saturated fat), 39 mg cholesterol, 349 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein.