BIG-BATCH PANCAKE AND WAFFLE MIX

Big-Batch Pancake and Waffle Mix image

This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.

Provided by Anna Stockwell

Categories Sunday Stash Breakfast Brunch Pancake Waffle Crêpe Butter Soy Free Peanut Free Tree Nut Free Vegetarian Kid-Friendly Small Plates

Yield Makes about 9 cups

Number Of Ingredients 6

Previous Next

Ingredients

3/4 cup unsalted butter, cut into small pieces
6 cups all-purpose flour
1/2 cup sugar
4 tsp. baking powder
4 tsp. kosher salt
1 1/2 tsp. baking soda

Steps:

Place butter on a plate and freeze until very firm, about 15 minutes.
Pulse flour, sugar, baking powder, salt, and baking soda in a food processor until combined. Add frozen butter and pulse until mixture resembles sand and no visible clumps of butter remain, 1-2 minutes. Transfer to an airtight container and chill.
Do Ahead: Mix can be made 1 month ahead. Keep chilled.
Pancakes
To make a batch of 4 pancakes, whisk 1 cup mix, 1 large egg, and 1/2 cup milk or 3/4 cup buttermilk in a medium bowl to combine.
Heat a griddle or large cast-iron or nonstick skillet over medium; brush with butter. Drop batter by 1/4-cupfuls onto griddle. Cook pancakes until bubbles form on the surface and pop and the underside is golden brown, 2-3 minutes. Turn and cook until lightly browned on the other side, 1-2 minutes more. Repeat with remaining batter, brushing griddle with butter as needed.
Waffles
To make a batch of 4 small or 2 large waffles, separate 2 large eggs. Whisk egg yolks, 2 cups mix, and 1/2 cup milk or 3/4 cup buttermilk in a large bowl.
Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until stiff peaks form. Gently fold into batter.
Heat a waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; the amount of batter will vary according to manufacturer). Cook waffles until golden brown and cooked through, 3-7 minutes, depending on waffle iron.
Crepes
To make a batch of 4 crepes, whisk 2 eggs, 1 cup mix, and 1 cup milk in a medium bowl to combine.
Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully turn. Cook until a few brown spots appear, about 15 seconds. Transfer to a plate. Tent with foil to keep warm while you cook remaining crepes.