Ingredients
8 cups all-purpose flour2 cups buttermilk blend powder1/2 cup sugar8 teaspoons baking powder4 teaspoons baking soda2 teaspoons saltADDITIONAL INGREDIENTS FOR PANCAKES:1 large egg, room temperature1 cup water2 tablespoons canola oilADDITIONAL INGREDIENTS FOR WAFFLES:3 large eggs, separated, room temperature2 cups water1/4 cup canola oil
Preparation
In a large bowl, combine the first 6 ingredients with a wire whisk. Store in an airtight container in the refrigerator for up to 6 months. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total).
To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 6 pancakes per batch.
To prepare waffles: In a large bowl, beat egg yolks, water and oil. Stir in 2-1/2 cups pancake/waffle mix just until moistened. In a bowl, beat the egg whites until stiff peaks form; fold into the batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Yield: 13 waffles (about 4 inches) per batch.
