Recipe: Pancake and Waffle Mixes (6)

you can make your own waffle mix by taking your favorite recipe for waffles, mixing up the dry ingredients and labelling the container with the recipe. then when you want to make waffles, you've got a lot less hassle with pulling everything out of the cabinets to mix it up. :0)
here are some dry mix recipes for waffles/pancakes, etc...

HOMEMADE WAFFLE, SHORTCAKE, BISCUIT MIX
2 c. high quality shortening
9 c. sifted flour
1 tbsp. salt
1/4 c. baking powder
CRISP WAFFLES:
1 1/2 c. mix
2 tsp. sugar
1 egg, separated
1 c. milk
SHORTCAKE:
3 c. of mix
3 tbsp. sugar
1 egg, beaten
1/2 c. milk
BISCUITS:
2 c. mix
1/2 c. milk
Combine sifted flour, baking powder, and salt. Stir well. Sift into a large bowl or large pan. Add shortening. Use fingertips or pastry blender to distribute shortening throughout dry ingredients until the mixture resembles coarse cornmeal. The Homemade Mix is now ready to use or store in a closed container of your pantry shelf. Blend mix and sugar. Gradually add beaten egg yolk mixed with milk. Mix thoroughly. Fold in stiffly beaten egg white. Pour about 1/2 of the mixture in heated waffle iron and bake. Blend mix and sugar. Add egg and milk, stir with a fork until all of the mix is moistened (about 25 strokes). Turn dough onto a sheet of waxed paper. Knead 6 times. Place in an 8 inch square pan. Pat to fit the pan. Bake in a 425 degree oven 15 minutes. Cool. Combine mix and milk to make biscuit dough. Turn out onto waxed paper and knead 6 times. Cut out into 2 inch biscuits and bake in a 425 degree oven for 15 minutes.

WAFFLE/FRENCH TOAST BATTER MIX
10 c. flour
2 1/2 c. powdered milk
1/2 to 1 c. sugar
1/4 c. baking powder
1 tsp. salt
WAFFLES:
3 c. mix
2 eggs
1/2 c. oil
1 1/2 to 2 c. water
1 tsp. vanilla
FRENCH TOAST:
3 c. mix
2 eggs
2 c. water (thin consistency)
1 tsp. vanilla
Mix ingredients to a smooth consistency. Dip both sides of bread in batter and cook on griddle.

PANCAKE AND WAFFLE MIX (3 BATCHES)
1 c. rye flour
1 c. whole wheat flour
2 c. all purpose flour
1/2 c. stone ground yellow cornmeal
1/3 c. sugar
2 tbsp. baking powder
2 tsp. salt
1/2 tsp. baking soda--
PANCAKES:--2 to 3 eggs
1 1/4 c. milk
2 tbsp. melted unsalted butter
1 batch (1 3/4 cups) pancake or
waffle mix (see above)--
BUTTERMILK PANCAKES:--2 eggs
1 2/3 c. buttermilk or more if needed
2 tbsp. melted butter
1 batch (1 3/4 c. ) pancake or waffle
mix (see above)
1/4 tsp. baking soda--
WAFFLES:--2 eggs
1 1/4 c. milk
2 tbsp. melted unsalted butter
1 batch (1 3/4 c.) pancake or waffle
mix (see above)
Mix very well, divide into three equal parts. Store. Mix eggs, milk and butter. Add to pancake mix and mix until moistened. Bake on a hot griddle. 12 to 14 four inch pancakes. Sift the pancake mix and soda together. Mix together the eggs, buttermilk, and the butter. Add to dry mix and bake on a hot griddle. Preheat waffle iron. Separate egg. Beat egg whites until they form firm peaks. Beat egg yolks, milk and melted butter. Stir this mixture with dry waffle mix. Fold in the beaten egg whites. Bake in waffle iron. 5 waffles (9 x 4 1/2 inches each)

PANCAKE AND WAFFLE MIX
3 1/2 c. flour
2 tbsp. baking powder
2 tbsp. sugar
1 1/2 tsp. salt
4 eggs, separated
3 c. milk
3/4 cooking oil
Measure dry ingredients. Set aside. Pour milk into 4 cup measure. Add oil. Set aside. Beat egg whites until stiff; set aside. Beat egg yolks until thick and lemony, about 5 minutes. Add oil and milk all at once, reduce mixer speed. Add dry ingredients slowly, mix until well blended. Fold in egg whites carefully. Cook on hot griddle or waffle baker. Yield 8 waffles or 16 pancakes.

DRY MIX FOR PANCAKES OR WAFFLES
1/3 c. baking powder
1 tsp. salt
1/4 c. sugar
1 tsp. cream of tartar
9 c. enriched, all-purpose flour
1 1/4 c. oil
PANCAKES OR WAFFLES FROM DRY MIX:
1 1/2 c. skim milk (or a little more)
2 egg whites
3 c. Dry Mix
Sift dry ingredients together; add oil slowly. Cut with a couple of knives or pastry blender to a consistency of corn meal. Store in a tightly covered Tupperware or other container at room temperature or in the refrigerator. This keeps for 6 weeks and makes 12 cups of mix. Heat waffle-iron or griddle. Stir milk with egg whites and add to dry mix. Stir until moistened. Makes 20 pancakes or 4 (9 inch) waffles.