Tuesday, May 29, 2018

Pancake and Waffle Mix recipe

Breakfast for dinner is always a hit at my house, especially on a busy night! Here is a quick and easy recipe for pancake and waffle mix. Keep it in your pantry for quick pancakes and waffles anytime!

Yield: 1 jar of Pancake Mix yields 4 batches of pancakes; 1 batch of pancakes yields two dozen 3- to 4-inch pancakes (6 to 8 servings).
  • For the dry mix:
  • 12 cups whole wheat flour
  • 3/4 cup sugar
  • 4 tablespoons baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • For one batch of pancakes (14-16 pancakes)
  • 3 1/4 cups Whole Wheat Pancake Mix (above)
  • 3 cups buttermilk 
  • 2 eggs
  • 5 tablespoons butter, melted & cooled
  • 1 teaspoon pure vanilla extract
  • For one batch of waffles (10-12 waffles)
  • 3 1/4 cups Whole Wheat Pancake Mix (above)
  • 2 3/4 cups buttermilk 
  • 2 eggs
  • 5 tablespoons butter, melted & cooled
  • 1 teaspoon pure vanilla extract
For the Mix:
Wisk together all of the dry ingredients. Store in a sealable container in a cool, dry place for up to a year.
For the Pancakes:
  1. Measure buttermilk into a large measuring cup (4-cup capacity) or medium bowl. Whisk in eggs, melted butter, and vanilla until well combined.
  2. Measure 3 1/4 cups Whole Wheat Pancake Mix into a large bowl. Make a well in the center of the dry mix and pour in the buttermilk mixture. Stir gently until just combined, taking care not to overmix. A few lumps and streaks of flour should remain.
  3. Set a large skillet over medium heat. Once the skillet is heated, add a small piece of butter and swirl to coat the pan. Use a 1/4-cup measuring cup to pour circles of batter onto the skillet. Cook until the underside of each pancake is golden brown and bubbles begin to form on top. Flip pancakes and cook for another minute or two until the second sides are golden brown. Serve immediately with yogurt and fresh fruit!
***If you don't have any buttermilk on hand, you can make your own by pouring 3 tablespoons of lemon juice (or white vinegar) into a 3-cup liquid measuring cup. Fill the remainder of the measuring cup (up to the 3-cup line) with milk. Allow to sit for 5 to 10 minutes before proceeding with recipe.
For the Waffles: Preheat your waffle iron. Prepare the batter as you would for the pancakes — no need to rest for waffle batter. Cook waffles according to the manufacturer's instructions for the waffle iron. Coat waffle iron with butter, oil, or nonstick spray as necessary.

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