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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).
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    about 6 pancakes or 13 waffles (about 4 inches) per batch

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

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