Buttermilk Pancakes (or Waffles)


2 c. dry buttermilk powder
8 c. all-purpose flour
1/2 c. granulated sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt

In a large bowl, combine all ingredients. Stir with a wire whisk until 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.


2-1/2 c. mix (Buttermilk Pancake and Waffle Mix)
2 c. water
3 eggs, separated
4 tbsp. vegetable oil
Preheat waffle baker. In a large bowl combine mix, water, egg yolk and oil. Beat with a whisk until
just blended. In a medium bowl, beat egg whites until stiff. Fold into egg yolk mixture. Bake according to waffle baker instruction.

Makes 3 to 4 large waffles.

1 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
1 egg, beaten
2 tbsp. oil
1 c. water



In a medium bowl, combine egg, oil and water. With a wire whisk, beat in mix. Let stand 5 minutes. 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 until edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes.


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