How to Make Your Own Pancake/Waffle Mix

I don't make pancakes or waffles often so pancake mix from the store ends up going very stale. When we get a craving for pancakes now - if I don't have homemade mix ready, I just make some and store what I don't use in the big freezer or in the fridge.

Difficulty: Easy

Instructions

Things You'll Need:

• 10 Cups Flour
• 2 1/2 cups instant nonfat dry milk
• 3/4 cup sugar
• 1/4 cup baking powder
• 2 T. salt
• A big bowl
• Storage containers

1. This is seriously easy. Buy the ingredients from a place like Aldi's or a discount place and it is soooooooo economical as well! You can also halve the recipe if you don't want as much mix sitting around.

2. 
    
   Save All Containers With Lids

   Combine all the ingredients in a bowl - blending well. Store in a large airtight container and label it. Store in a pantry for 6 to 8 months, or a freezer to keep it longer. This recipe makes about 13 cups of mix.

3. 
    
   Plain Perfect Pancakes!

   To make a batch of pancakes:
   1 3/4 cups mix
   1 slightly beaten egg
   1 cup water
   3 T. canola oil
   1 t. vanilla
   Combine all in a bowl - adding a bit more water if you like thinner pancakes.
   Let the mix stand for 5 minutes before cooking about 2 minutes per side on a hot griddle or non-stick fry pan.

4. Use the above batter to coat onion rings but don't add the vanilla and add 1/2 t. onion powder and 1/2 t. salt. Use ice water when you make the batter. Preheat a deep fryer and wowow! Nice and simple but incredibly yummmmmmmmy!

5. To make a batch of waffles:
   2 eggs
   1 1/4 c. milk
   1 t. vanilla
   2 tbsp. melted butter
   1 3/4 c. pancake mix
   Preheat waffle iron - the iron is what makes a waffle a waffle! Separate the eggs.
   Beat egg whites until they form firm peaks.
   Beat egg yolks, milk and melted butter.
   Combine the mixture with the pancake mix.
   Fold in the beaten egg whites.
   Spoon evenly on the waffle iron and cook.

Tips & Warnings

• You can add minced up fruit to the batter for great variety! Drain excess juice before adding.
• Measure out the right amount of mix for a batch into smaller stackable containers and label. A quick recipe note on the tag would make it even easier to make pancakes on the spur of the moment!
• Save all two & three cup containers from cottage cheese, sour cream, even some yogurt containers have good lids, - etc. for later storage for all sorts of stuff! Why buy little containers when you can recycle what comes with something else you paid for? Buy the pretty ones for when you are going to be giving something as a gift. (Or - I suppose - if it's going to go in your child's lunch and you don't want them to be embarrassed.)
• If the mix seems to have gone stale and doesn't puff when cooked, add about 1/2 teaspoon of baking powder to your batter to revive it. Whip together well.
• Test your batter's consistency and the oil's heat by dropping a 1/4 teaspoon of batter into the oil before committing to a whole pan full. Adjust thickness accordingly - more water = thinner & more mix = thicker.
• If you have left over waffle batter, make it all! Under cook the ones you know you won't be eating just a little, cool a bit and put in zip sandwich bags (2 per is a nice amount). Then freeze. Want Waffles? Toaster Time! Any Time! Better than store bought too!

[cbbknows]

on 11/26/2009 Great idea. I'll have to try it.

[122602]

on 8/16/2009 Thanks for the recipe, everytime I make homemade pancakes they come out like rubber!

[thesquirrelymom]

on 8/3/2008 Sounds great!

[alienangel555]

on 8/2/2008 great ideas. 5 stars

[Raemonde]

on 8/2/2008 wonderful!can't wait to try this out, it will make pan cake making a whole lot easer!