MENU
 
 
 
 

  • Buttermilk Pancake And Waffle Mix

    0 votes
    Buttermilk Pancake And Waffle Mix
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 2 c. dry buttermilk pwdr
    • 8 c. all-purpose flour
    • 1/2 c. granulated sugar
    • 8 teaspoon baking pwdr
    • 4 teaspoon baking soda
    • 2 teaspoon salt
    • 2 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
    • 2 c. water
    • 3 large eggs, separated
    • 4 T vegetable oil
    • 1 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
    • 1 egg, beaten
    • 2 T oil
    • 1 c. water

    Directions

    1. In a large bowl, put together all ingredients. Stir with a wire whisk till 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.
    2. Preheat waffle baker. In a large bowl put together mix, water, egg yolk and oil. Beat with a whisk till just blended. In a medium bowl, beat egg whites till stiff. Fold into egg yolk mix. Bake according to waffle baker instruction. Makes 3 to 4 large waffles.
    3. In a medium bowl, put together egg, oil and water. With a wire whisk, beat in mix. Let stand 5 min. 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 till edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer till browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes.

    Similar Recipes

    Leave a review or comment