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
- 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).
- 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.
- 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