Fayes Awesome Wholesome Pancakewaffle Mix Recipes

FAYE'S AWESOME, WHOLESOME PANCAKE/WAFFLE MIX

Steps:

• mix together and store in tight container.
• TO MAKE PANCAKES.
• 1 1/4 C mix.
• 1 C Water.
• 2 T.
• canola oil.
• 1 egg.
• mix together-- if you want it thicker add mix, if you want it thinner, add water.
• I like to add some cinnamon to taste.
• Spoon onto hot griddle and cook.
• Note-- the batter tends to thicken as it sits.
• TO MAKE WAFFLES.
• 1 1/2 C mix.
• 1 C water.
• 2 T.
• canola oil.
• 1 T.
• butter.
• 1 egg.
• separate egg and beat whites until thick.
• Mix remaining ingredients and fold in whites.
• Spoon into hot waffle maker.
• Note-- batter may seem watery, but the waffles turn out wonderful!
• Batter will thicken as it sits.

SWEET WAFFLE MIX

Steps:

• Sift dry ingredients.
• Beat eggs, milk, & melted lard.
• Add wet mixture to dry ingredients.
• If sweet waffles are desired, add the sugar.
• Pour onto a hot waffle iron.

HOMEMADE WAFFLE MIX

Steps:

• Sift all of dry mix together into a large bowl. Stir to mix thoroughly.
• Store in an air tight container. Makes 8 1/2 cups.
• To prepare:.
• Mix egg, milk and butter together.
• Add dry mix and stir until moist.
• Pour 1/3 cup of batter onto a hot griddle or waffle iron. Makes 6-7 waffles.

PANCAKE & WAFFLE MIX

Steps:

• Beat all batter ingredients well with 1 1/2 cups pancake mix and fry in skillet.

PANCAKE AND WAFFLE MIX

Steps:

• In a large bowl, combine the first six 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., 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.

BIG-BATCH PANCAKE AND WAFFLE MIX

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.

SOUTH BEACH OATMEAL PANCAKE

Steps:

• In a blender or a food processor, blend together all ingredients until smooth.
• Spray a medium sized skillet with cooking spray and set heat to medium.
• Add the pancake batter to skillet and cook until sides are lightly browned.
• Top with a low sugar syrup, trans free butter and/or a few sprinkles of a sugar substitute and serve with fresh fruit; blueberries or strawberries are allowed and would go nicely.

GREAT-GRANDMOTHER'S PANCAKE/WAFFLE BATTER

Steps:

• Mix dry ingredients well.
• Add wet ingredients one at a time, in order listed, stirring well after each addition.
• Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem.
• Cover batter and refrigerate overnight.
• Preheat ungreased electric skillet or griddle to 400 degrees.
• Spoon pancake batter into skillet.
• (We like them'silver dollar' size-- about 2 tablespoons of batter).
• Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes).
• Flip, and cook on other side until done.
• The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc.
• Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on).