Basic Baking Mix for Pancakes and Waffles
Try this Basic Baking Mix for Pancakes and Waffles recipe, or contribute your own.
Try this Basic Baking Mix for Pancakes and Waffles recipe, or contribute your own.
- Carbohydrate 19.6023732936509 g
- Cholesterol 16.3333333001956 mg
- Fat 3.59550665937636 g
- Fiber 0.0176666666666667 g
- Protein 13.5231333059119 g
- Saturated Fat 2.23831999546013 g
- Serving Size 1 1 recipe (444g)
- Sodium 14381.6593725667 mg
- Sugar 19.5847066269842 g
- Trans Fat 0.183843332960533 g
- Calories 164 calories
Step-by-step
- 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.
Standard ingredient lists omit the tactile physics required to turn dry flour and cold fat into a stable pantry base. Temperature control dictates success here. When butter warms above twenty degrees Celsius during mixing, it smears rather than forming distinct pockets, ruining the final texture. Keeping the salted butter cut into half-inch cubes ensures proper incorporation whether using a food processor for one minute or working by hand.
Mastering Fat Distribution
Achieving the target texture resembling finely powdered sand requires mechanical action to coat the protein strands with fat. This barrier limits gluten development when liquid is eventually added, yielding tender results instead of tough ones. Process the all-purpose flour, baking powder, sugar, and salt thoroughly before introducing the dairy. Incorporating the fat evenly distributes leavening agents throughout the dry matrix so that pancakes rise uniformly.
Storage and Scaling
Freezer storage extends the shelf life of this homemade mix by preventing the butter from oxidizing over extended periods. Package the dry blend in a zipper-closure freezer bag and press out all trapped air prior to sealing. When ready to cook individual portions, measure out one-third cup of mix alongside one egg and two tablespoons of milk. Cook pancakes on a preheated griddle over medium heat until golden brown on both sides.
