Categories: Breakfast
Ingredients
- 8 cups all-purpose flour
- 2 cups buttermilk blend powder
- 1/2 cup sugar
- 8 tsp baking powder
- 4 tsp baking soda
- 2 tsp salt
- Additional Ingredients for Pancakes:
- 1 large egg
- 1 cup water
- 2 tbsp. canola oil
- Additional Ingredients for Waffles:
- 3 large eggs, separated
- 2 cups water
- 1/4 cup canola oil
Directions
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To Prep Ahead: In a large bowl, combine the first 6 ingredients with a wire whisk. Store in an airtight container in the fridge for up to 6 months.
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To prepare later:
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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. Makes about 6 pancakes per batch.
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For waffles: In a large bowl, beat the 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 batter. Bake in preheated waffle iron as directed until golden brown. Makes 13 waffles per batch.