Imported from the web

Homemade Bulk Pancake and Waffle Mix

Name: Homemade Bulk Pancake and Waffle Mix
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 cup all-purpose flour (For the bulk mix); 4 tbsp baking powder (For the bulk mix); 2 tbsp baking soda (For the bulk mix); 2 tsp salt (For the bulk mix); 0.5 cup granulated sugar (For the bulk mix); 2 cup pancake mix (Prepared bulk mix; enough for 12 pancakes); 2 eggs; 2 cup milk; 2 tbsp melted butter or oil (Use butter or oil; also grease the skillet or waffle iron as needed); 1 tsp vanilla extract (The source also describes this as a splash of vanilla); syrup (For serving, optional); fruit (For serving, optional); additional toppings (For serving, optional)

Recipe by The Sprouting Homestead Facebook

Imported by Denholm Oldham on SeeMeCook

A make-ahead dry pancake and waffle mix made with flour, baking powder, baking soda, salt, and sugar. Combine the mix with milk, eggs, butter or oil, and vanilla to make pancakes or waffles.

12 servings30 minAmerican

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Ingredients

8 cup all-purpose flour (For the bulk mix)
4 tbsp baking powder (For the bulk mix)
2 tbsp baking soda (For the bulk mix)
2 tsp salt (For the bulk mix)
0.5 cup granulated sugar (For the bulk mix)
2 cup pancake mix (Prepared bulk mix; enough for 12 pancakes)
2 eggs
2 cup milk
2 tbsp melted butter or oil (Use butter or oil; also grease the skillet or waffle iron as needed)
1 tsp vanilla extract (The source also describes this as a splash of vanilla)
syrup (For serving, optional)
fruit (For serving, optional)
additional toppings (For serving, optional)

Steps

1
To prepare the bulk mix, combine the all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl. Mix thoroughly so the leaveners and sugar are evenly distributed.
2
Transfer the dry pancake mix to an airtight container and store it for up to 3 months.
3
To make pancakes, measure 2 cups of the prepared pancake mix into a mixing bowl.
4
Add the milk, eggs, melted butter or oil, and vanilla extract to the pancake mix.
5
Stir just until the ingredients are combined. The batter may remain lumpy; do not overmix.
6
Grease a skillet and heat it over medium heat.
7
Cook the batter in 1/4-cup portions on the skillet until bubbles form on the surface.
8
Flip each pancake and cook the second side until golden.
9
For waffles, preheat and grease a waffle iron.
10
Add 1/3 cup of batter to the waffle iron and cook until done.
11
Serve the pancakes or waffles with syrup, fruit, or other toppings.

Notes

The source states that the bulk mix stores airtight for up to 3 months. It does not specify an exact waffle-iron cooking time or a precise amount of additional greasing oil.