BIG-BATCH PANCAKE AND WAFFLE MIX
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.
Provided by Anna Stockwell
Categories Sunday Stash Breakfast Brunch Pancake Waffle Crêpe Butter Soy Free Peanut Free Tree Nut Free Vegetarian Kid-Friendly Small Plates
Yield Makes about 9 cups
Number Of Ingredients 6
Steps:
- Place butter on a plate and freeze until very firm, about 15 minutes.
- Pulse flour, sugar, baking powder, salt, and baking soda in a food processor until combined. Add frozen butter and pulse until mixture resembles sand and no visible clumps of butter remain, 1-2 minutes. Transfer to an airtight container and chill.
- Do Ahead: Mix can be made 1 month ahead. Keep chilled.
- Pancakes
- To make a batch of 4 pancakes, whisk 1 cup mix, 1 large egg, and 1/2 cup milk or 3/4 cup buttermilk in a medium bowl to combine.
- Heat a griddle or large cast-iron or nonstick skillet over medium; brush with butter. Drop batter by 1/4-cupfuls onto griddle. Cook pancakes until bubbles form on the surface and pop and the underside is golden brown, 2-3 minutes. Turn and cook until lightly browned on the other side, 1-2 minutes more. Repeat with remaining batter, brushing griddle with butter as needed.
- Waffles
- To make a batch of 4 small or 2 large waffles, separate 2 large eggs. Whisk egg yolks, 2 cups mix, and 1/2 cup milk or 3/4 cup buttermilk in a large bowl.
- Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until stiff peaks form. Gently fold into batter.
- Heat a waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; the amount of batter will vary according to manufacturer). Cook waffles until golden brown and cooked through, 3-7 minutes, depending on waffle iron.
- Crepes
- To make a batch of 4 crepes, whisk 2 eggs, 1 cup mix, and 1 cup milk in a medium bowl to combine.
- Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully turn. Cook until a few brown spots appear, about 15 seconds. Transfer to a plate. Tent with foil to keep warm while you cook remaining crepes.
PANCAKE AND WAFFLE MIX
"This terrific blend provides the ease of a boxed pancake mix with the homemade goodness of light, fluffy pancakes and waffles made from scratch," says Deb Poitz of Fort Morgan, Colorado. It uses a terrific buttermilk powder (see box below right).
Provided by Taste of Home
Time 10m
Yield about 6 pancakes or 13 waffles (about 4 inches) per batch.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients with a wire whisk. Store in an airtight container in the refrigerator for up to 6 months. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total)., To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 6 pancakes., To prepare waffles: In a large bowl, beat egg yolks, water and oil. Stir in 2-1/2 cups pancake/waffle mix just until moistened. In a bowl, beat the egg whites until stiff peaks form; fold into the batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 13 waffles (about 4 inches) per batch.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 349mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.
BASIC PANCAKE MIX
Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.
Provided by Sackville
Categories Breads
Time 30m
Yield 8 large pancakes, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, mix together all the dry ingredients.
- Make a well in the centre and pour in the milk.
- Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
- Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
- Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
- How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
- If you are adding fruit, I like to sprinkle it on top of the pancake now.
- When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
- The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
- Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
- Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
WHOLE WHEAT PANCAKE MIX
This is a bulk recipe that my family loves, and it is very easy to make! Also makes good waffles.
Provided by mammawiddison
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 5m
Yield 18
Number Of Ingredients 6
Steps:
- Whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.
Nutrition Facts : Calories 211 calories, Carbohydrate 46 g, Fat 0.8 g, Fiber 4.6 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 938.4 mg, Sugar 5.7 g
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