Whole Wheat Pancake and Waffle Master Mix

(Adapted from the Betty Crocker Cookbook)

Dry Master Mix:

(Single Recipe)

1 cup whole wheat flour

1 tablespoon packed light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

(Quadruple recipe)

4 cups whole wheat flour

1/4 cup packed light brown sugar

2 tablespoons plus 2 teaspoons baking powder

1 tablespoon plus 1 teaspoon baking soda

2 teaspoons salt

(8 x recipe)

8 cups whole wheat flour

1/2 cup packed light brown sugar

5 tablespoons plus 1 teaspoon baking powder

2 tablespoons plus 1 teaspoon baking soda

4 teaspoons salt

To make the dry mix, stir all ingredients together very well, then place in an airtight container to store at room temperature or in refrigerator. (I put all my ingredients in my Kitchen Aid with the whisk attachment, then whisk on low speed for 1-2 minutes to thoroughly mix.)

Pancakes (1 batch)

1 large egg

1 1/4 cup buttermilk

2 tablespoons vegetable or canola oil, or melted butter

1 1/4 cups master mix

Whisk first 3 ingredients together in a large bowl until well blended.  Add mix and stir until just blended.  It’s okay if there are some lumps.  Don’t over mix.  (This makes a very thick batter.  I usually stir in about 2 tablespoons water to thin out, but you can adjust the amount to your liking.)  Cook on a buttered griddle until golden brown.

Waffles (1 batch)

1 large egg

1 1/4 cup buttermilk

1/4 cup vegetable or canola oil, or melted butter

1 1/4 cups master mix

Whisk first 3 ingredients together in a large bowl until well blended.  Add mix and whisk just until blended.  It’s okay if there are some lumps.  Don’t over mix.  (This makes a very thick batter.  I usually stir in about 2 tablespoons water to thin out, but you can adjust the amount to your liking.)  Cook in a hot waffle maker that has been brushed with butter.

*Whole milk can be substituted.  Decrease to 1 cup.

*Stir in berries, bananas, or toasted nuts to the batter as variations.  Or chocolate chips. 

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