The best pancake or waffle is a fresh one, but getting out all the ingredients for just one serving seems like more trouble than it’s worth. That’s when single-servers go out, or grab a package of “just add water”. Well, stop that! Here’s a recipe for a baking mix that you can make up and keep in your freezer, so you can have fresh pancakes EVERY Sunday.
For all the details, check out the full blog posting here.
Ingredients
- 3 cup All Purpose Flour or gluten-free flour + 1 1/2 tsp xanthan gum
- 5 tsp Baking Powder
- 1/4 cup Sugar
- 1 tsp Salt
- 1/2 cup Cold, Salted Butter cut in half-inch (1cm) cubes
Instructions
- If you own a food processor, put all the ingredients into it and pulse a few times to mix. Process until fully combined, about a minute. Your mixture will look like finely powdered sand.
- If you have a stand or hand mixer, you can use it to cut the butter into the dry ingredients.
- If you have a pastry blender, you can cut the butter into the flour until you achieve the desired texture.
- If you have only your two good hands to work with, you can rub the butter into the flour mixture with your fingertips until you get the fine-sand texture you’re looking for.
- Package the mix into a zipper-closure freezer bag, squish out all the air, and store it in the freezer.
- For a few pancakes, combine 1/3 cup mix, 1 egg, 2 Tbsp milk, and optional vanilla (1/2 tsp) and nutmeg (pinch). Cook in a non-stick skillet or griddle over medium heat until golden brown on both sides.
- For one waffle, combine 1/3 to 1/2 cup mix, 1 egg, 2 Tbsp milk, 1 Tbsp melted and cooled butter, and optional vanilla (1/2 tsp) and nutmeg (pinch). Cook in a waffle iron according following manufacturer's instructions.
Leave A Comment