HOMEMADE PANCAKE MIX
10 c. all-purpose flour (3 lbs.)
2 1/2 c. instant nonfat dry milk
1/2 c. sugar
1/4 c. baking power
2 tbsp. salt
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of pancake mix. This mix works for both waffles and pancakes.
TO MAKE PANCAKES OR WAFFLES:
2 c. homemade pancake mix
1 c. water
2 tbsp. oil (waffles - 3 tbsp.)
Beat smooth with a wire whisk or fork. This makes eight (4 inch) pancakes or four large waffles.
Here is our syrup recipe: (Better than "store bought".) 1 1/2 c. water 1 tsp. vanilla 1/4 c. pure maple syrup
Combine ingredients in a saucepan and bring to a boil. Boil gently until sugar is completely dissolved. Store in tightly covered container in the cupboard. Keeps indefinitely.
To make pecan waffles, sprinkle chopped pecans on the batter just before closing the waffle iron. For strawberry waffles, top hot waffle with fresh or thawed frozen strawberries and whipped cream.
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