BUTTERMILK PANCAKE AND WAFFLE MIX

BUTTERMILK PANCAKE AND WAFFLE MIX

2 c. dry buttermilk powder

8 c. all-purpose flour

1/2 c. granulated sugar

8 tsp. baking powder

4 tsp. baking soda

2 tsp. salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 1/2 cups mix. Use to make: pancakes and waffles.

WAFFLES:

2 1/2 c. mix (Buttermilk Pancake and Waffle Mix)

2 c. water

3 eggs, separated

4 tbsp. vegetable oil

Preheat waffle baker. In a large bowl combine mix, water, egg yolk and oil. Beat with a whisk until just blended. In a medium bowl, beat egg whites until stiff. Fold into egg yolk mixture. Bake according to waffle baker instruction. Makes 3 to 4 large waffles.

PANCAKES:

1 1/2 c. mix (Buttermilk Pancake and Waffle Mix)

1 egg, beaten

2 tbsp. oil

1 c. water

In a medium bowl, combine egg, oil and water. With a wire whisk, beat in mix. Let stand 5 minutes. Stir in additional water for thinner batter. Heat griddle according to the manufacturer directions. Pour about 1/3 cup of batter onto griddle per pancake. Cook until edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes.

by:cooks.com

Posted in: The Best Foods