🥞 Pancake Dry Mix
(Makes about 4 cups / 520 g mix)
- 4 cups all-purpose flour (480 g)
- 3 tbsp baking powder (36 g)
- 2 tsp baking soda (10 g)
- 1 tsp salt (6 g)
- 3 tbsp sugar (38 g)
Whisk all dry ingredients together. Store in an airtight container in a cool, dry place for up to 3 months.
🥣 To Make Pancakes (Yields 5):
- 1 cup pancake mix (130 g)
- 1 egg
- ½ to cup milk, as needed (120–240 ml)
- 1 tbsp melted unsalted butter or oil (15 ml)
Steps:
1. Preheat and lightly grease a griddle or pan over medium-high heat.
2. In a bowl, mix 1 cup pancake mix with egg, ½ cup milk, and butter or oil. Add more milk as needed for pourable batter (up to 1 cup total).
3. Pour about ⅓ cup (80 ml) batter per pancake.
4. Cook until bubbles pop on the surface (3–4 min), then flip and cook until golden underneath (1–2 min).
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🧇 Waffle Dry Mix (336g)
- 2¼ cups (270g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp baking powder
- ¾ tsp salt
Combine and store in an airtight container. Easily double or triple as needed.
🥣 To Make Waffles (Yields about 6)
Add to 1 batch (336g) of dry mix:
- 2 cups (480ml) milk
- ½ cup (113g) melted unsalted butter
- 2 large eggs
- 2 tsp vanilla extract
Steps:
1. Whisk wet ingredients separately, then stir into dry mix until just combined (lumps are fine).
2. Cook in a hot, greased waffle iron until golden brown.
3. Cool on a wire rack to stay crisp. Serve hot with toppings.
Tips for Best Results:
- Use room temp eggs if you can
- Don’t overmix—lumps = fluff
- Let the waffle iron reheat between batches
- Keep finished waffles warm in a 200°F oven on a wire rack
#waffles #pancakes #breakfast #hotcakes #breakfastideas
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