Name: Almost Instant Waffle and Pancake Mix
Ingredients: For the dry mix:; 8 cups all-purpose flour; 1/2 cup granulated sugar; 2 tablespoons baking powder; 2 teaspoons baking soda; 1 1/2 teaspoons salt; For one batch of pancakes (12 to 15 pancakes); 2 cups dry mix; 2 large eggs; 2 cups whole, 2%, or nonfat milk (see Recipe Note); 6 tablespoons melted butter, cooled; 1 teaspoon vanilla extract; For one batch of waffles (8 to 10 waffles); 2 cups dry mix; 2 large eggs; 1 3/4 cups whole, 2%, or nonfat milk, almond milk, or soy milk; 4 tablespoons melted butter, cooled; 1 teaspoon vanilla extract

Description

Since Stacie’s youngest is very into making the family Saturday morning pancakes and Meghan’s is the same about waffles, we knew we needed a pantry friendly mix that allows us all to sleep in. This mix keeps well in the pantry for about 6 months.

Ingredients

Scale

For the dry mix:
8 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt

For one batch of pancakes (12 to 15 pancakes)
2 cups dry mix
2 large eggs
2 cups whole, 2%, or nonfat milk (see Recipe Note)
6 tablespoons melted butter, cooled
1 teaspoon vanilla extract

For one batch of waffles (8 to 10 waffles)
2 cups dry mix
2 large eggs
1 3/4 cups whole, 2%, or nonfat milk, almond milk, or soy milk
4 tablespoons melted butter, cooled
1 teaspoon vanilla extract

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Instructions

For the mix:

Whisk together the dry ingredients in a large bowl. Move to a storage container with a tight fitting lid. Store in the pantry for up to 6 months. After 6 months the mix is still safe to eat, you just might have less fluffy pancakes as the baking powder and soda age.

For pancakes:

Give the mix a good shake, then measure the amount you need and transfer to a large mixing bowl. In a liquid measuring cup, whisk together the milk, eggs, butter, and vanilla. Slowly pour the milk mixture into the flour mixture while stirring. Whisk until smooth. Let rest for 10 to 15 minutes.

While the batter rests, heat your griddle or large nonstick pan over medium heat. Once hot, coat pan or griddle with butter or nonstick spray as necessary. Pour about 1/4 cup of batter onto the hot griddle for each pancake, spacing the pancakes a little apart. When you see large bubbles begin to form and pop on the surface after 2 to 3 minutes (not just on the edges), flip and cook until done.

For waffles:

Preheat your waffle iron. Prepare the batter as you would for the pancakes — no need to rest for waffle batter. Cook waffles according to the manufacturer’s instructions for the waffle iron. Coat waffle iron with butter, oil, or nonstick spray as necessary.