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Waffle recipe with water from box

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Waffle recipe with water from box

Ingredients

  • 8 cups all-purpose flour
  • 2 cups buttermilk blend powder
  • 1/2 cup sugar
  • 8 teaspoons baking powder
  • 4 teaspoons sodium bicarbonate
  • 2 teaspoons salt
  • ADDITIONAL INGREDIENTS FOR PANCAKES:
  • 1 egg
  • 1 cup water
  • two tablespoons vegetable oil
  • ADDITIONAL INGREDIENTS FOR WAFFLES:
  • 3 eggs, separated
  • 2 cups water
  • 1/4 cup vegetable oil

Directions

  1. Inside a large bowl, combine the very first six ingredients having a wire whisk. Store within an airtight container within the refrigerator for approximately 6 several weeks. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total).
  2. To organize pancakes: Inside a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let are a symbol of a few minutes. Pour batter by 1/3 cupfuls onto a gently greased hot griddle turn when bubbles form on the top of pancakes. Prepare before the second side is golden brown. Yield: about 6 pancakes.
  3. To organize waffles: Inside a large bowl, beat egg yolks, water and oil. Stir by 50 percent-1/2 cups pancake/waffle mix just until moistened. Inside a bowl, beat the egg-whites until stiff peaks form fold in to the batter. Bake inside a preheated waffle iron based on 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.

Initially printed as Pancake and Waffle Add Quick Cooking May/June 1998, p59

Dietary Details

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