|EVERY FEW MINUTES|
|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 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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