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| “Chalkboard” label is made from black ConTact paper, available in stores like Bi-Mart, Fred Meyer, and online. |
I turned my favorite pancake recipe into a time-saving mix and discovered it makes great waffles, too! The basic principles of creating dry mixes from your own recipes are simple: measure out the dry ingredients for one batch of (you fill in the blank) , whisk them together, and then measure the resulting volume or weight. This lets you know how much mix is needed to combines with the remaining ingredients to make one batch of whatever. See Create Your Own Dry Mixes for further directions and tips.
2 1/2 cups whole wheat pastry flour
2 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
5 Tbs. + 1 tsp non-aluminum baking powder, such as Rumford
2 tsp sea salt
clean jar or storage container with lid
Whisk ingredients together thoroughly in a mixing bowl. Transfer mixture to a storage container with a lid. Label: Pancake & Waffle Mix. Use within 3-4 months.
To make pancakes:
3 Tbs. butter
2 eggs
1 cup milk, warmed
1 1/4 + 2 Tbs Pancake & Waffle Mix
Melt butter in the microwave in a 2 cup Pyrex measure. Beat in eggs and milk. Measure Pancake & Waffle Mix into a small mixing bowl with a pour spout. Stir in milk mixture until blended. Let batter rest 15 minutes. Meanwhile, preheat griddle or pan over medium heat (325 degrees F). Briefly stir batter before pouring pancakes onto hot griddle. Recipe makes fluffy pancakes; for thinner pancakes add a bit more milk.
Yield: 1 dozen silver dollar pancakes, or 3 diner-size pancakes.
To make waffles:
Follow directions given for pancakes and bake in a waffle iron until golden brown. For Belgian waffles you may want to separate the eggs and beat the egg whites until fluffy but not dry, then fold them into the batter.
Yield: 6 Belgian waffle squares or 2 full sheets of regular waffles. (Yield may vary from amounts given due to differences in waffle irons.)
