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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
1 egg
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"!)

Syrup:

1 c. sugar
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.

Variations: 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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 Rating: 5 / 5 - Reviews: 3
Nov 28, 12:00 PM
Lisa (Arizona) says:
Jun 20, 3:21 PM
Kally (Montana) says:
Aug 12, 11:08 AM
Sue Cienkus (Wisconsin) says:

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