Back when we were talking about food preparation and the streamlining thereof, I posted about the pancake mix I formulated to my own satisfaction. I have very high standards for pancakes, waffles, biscuits, and scones, don't you? They can't taste cottony or be dry; they need to have moistness yet also a bit of crispiness, because, let's all just admit it right now, a flabby pancake is no good.
I like this mix because it has good things in it, keeps a long time (although I *always* seem to run out just before a houseful of people shows up, but that's more the universe trying to thwart me than the fault of the recipe), provides versatility, and tastes like the lambs jumping on the high hills.
Now, if I have a fault, and I hardly do, it's thinking that other people are as hasty, impatient, and generally sanguine as to results as I am. I have had requests for actual recipes using this mix. Even though there are recipes of a sort in the original document. I've posted about it before, too. But it's time for an update, don't you think?
Meeting the request for a *real* recipe has been hard. It's cost me exactitude, not a specialty. It took three people — me, Rosie to write things down, and Bridget to take pictures — to achieve this much: Recipes, as precise as you are going to get out of me, for pancakes and waffles using the baking mix!
{I've changed my recipes in the master Mix recipe to reflect my new findings. If you must know, I change my recipes all the time. The old recipes used more mix proportionately, but over the years I've been using the mix, I've found, out of necessity, the universe being in thwart-mode and all, that it does just fine being cut with flour and/or cornstarch. The truth is that using it very approximately yields excellent results, which is why I was vague in the first place. The good news for the hasty is that I've made my crispy waffle recipe an egg-separation-free zone.}
Waffles for 6.
2 cups Buttermilk Baking Mix
1 cup flour
1/4 cup cornstarch
1/4 cup sugar
Mix these in your bowl — you can use the whisk to combine.
Add 2 eggs to a well in the center of the ingredients.
Add 3 cups buttermilk and 1/2 cup milk to the eggs. How you do this is important, so I'm showing you:
See how you mix up the wet ingredients fairly well before incorporating the dry? Yes, you could do the wet ingredients in a different bowl, but then you'd have two dirty bowls, and that's so not efficient and completely unnecessary, once you force yourself to learn this technique.
Once you are mixing in the dry ingredients you stop mixing so well and try to just fold. There are more instructions (or put in a different way) over at the Breakfast Recipes Worksheet.
There is no particular reason for me to have the waffle iron on that cutting board. I just get tired of shuffling the boards around. |
The waffle iron has to be hot and I don't grease mine, even though the waffles are sometimes a bit tricky to get out. Greasing just makes things worse and then the waffles aren't crispy.
If you are feeding more than 4 to 6 people you should get more than one waffle iron! (Honestly that never occurred to me and so I never made waffles at all when my kids were all home. Isn't that so mean?) You can find them at yard sales and at Salvation Army.
And I realize that most people use a measuring cup to measure out pancakes and waffles. I use this sort of large gravy ladle — it's more than a spoon but less than a soup ladle. It holds about 1/2 cup of batter and the main thing is that my hand is far away from the business end — because I do not like getting batter-y hands!
There you go! The updated pancake recipe is over there too! (Not to mention recipes for an awesome breakfast casserole, “the best” granola (you have told me so), and the ever-requested “Papa's Special.”
I hope you enjoy efficient and delectable breakfast foods!
Don't forget to join us tomorrow for {pretty, happy, funny, real}!
So Much Forever says
I'm so excited!!! I *just* got a thrifted waffle iron with the intention of making YOUR recipe! 🙂 Hip Hip Hooray!!! 🙂
Abby says
Okay, this is very funny to me because just this morning I was making pancakes (with your mix!) and mentally composing a post about the wonders and glories of baking mixes. I've always scoffed at them and now…oh where would I be? Thanks for the recipes 🙂
ash says
We have six children. We have waffles every Sunday. We MUST. No matter what. My husband likes tradition. I make them in a waffle iron that makes six at a time. I use a yeast recipe where I can make the batter the night before and it stands and rises over night. I've eyed the recipe in the pot, so I never measure anymore. I also lay them out in the oven to keep them crispy. Now my children make the waffles and I enjoy some coffee. The oven's a mess, which bothers my mom a lot. She cleans it every time she comes over. Lucky me!
http://allrecipes.com/Recipe/yeast-waffles/Detail…
Anna says
Two waffle irons! Brilliant!
Sign me, mom to 4
candice says
Leila your 'Be the Hero apple crumble mix' is always in my freezer and I've used it so many times when doing last minute entertaining. And yes. I feel like a hero.
I can't wait to try this new recipe of yours. Waffle irons aren't very popular in Australia, who knows why? But those thick pancakes (we call them flap jacks when they're thick) look delicious! thank you
C, 27 (not kids, age LOL)
margo says
I'm almost inspired enough to buy a waffle iron! but my problem is lack of storage, especially for such a single task machine.
I make a pancake mix too (blogged here http://thriftathome.blogspot.com/2010/01/saturday… and my secret is a bit of cornmeal in the dry ingredients. Gives a great almost-crunch and wonderful subtle flavor.
_Leila says
Margo, I use my basic mix and add all sorts of things, including cornmeal, orange juice and grated peel for orange pancakes, whole wheat flour, whatever you would want to do with pancakes, scones, waffles — you can do it with my mix!
Last night we had biscuits with our stew. Simply add buttermilk to the mix until the dough is the right (knead-able) consistency, roll out, cut, and bake at 400*. SO GOOD.
Tillie says
I LOVE pancake mornings – I triple our recipe and just leave the extras out for the (now 5) kids to munch on as they go through their home schooling day. It often makes it so I don't have to even make lunch! BUT I was feeling guilty at not providing something more substantial on those days so I have a recipe that we keep around and ready to go as well – it is *perfect* for camping and doesn't require eggs or milk to make.
If you don't have certain ingredients though – eggs, milk, bananas, etc. there are so many substitutes out there for these items that pancakes are often all that is left for me to make on days when I REALLY need to hit the grocery store! (I have a substitutes post here: http://tillieisms.blogspot.com/2011/01/cheating-y…
Thanks for some great reading time! I'll definitely be back!
Tillie
Ann Marie says
I'll have to try this…my hubby's family always makes pancakes from commercial baking mix….blech. I'm a stickler about from scratch pancakes and waffles…otherwise, what's the point? But my fave part of the whole post is this line, “Now, if I have a fault, and I hardly do, it's thinking that other people are as hasty, impatient, and generally sanguine as to results as I am.” Haha. You are so funny! 🙂
Dorathea says
Oh yum. I had waffles at a friend's house a couple weeks ago, and it made me want a waffle iron for myself. Now I really want one (a big one, all for myself! — I know, I should share with my family). Thanks for sharing the recipe!
Deirdre says
NOMMMMMnomnomnomonnooisdfsfahhs!
[That was the sound of me eating those pancakes… in my mind. By the hammer of Thor they look tasty!!]
Deirdre says
— and by pancakes I meant waffles. Although the pancakes also look amazing.
Sara says
wait a minute… can you use a cast iron griddle pan on a smooth top stove??? I have both of those things, but they have never met. I thought it wouldn't work!
_Leila says
My stovetop has a “bridge” setting for the left burners. So my cast iron pan works great — no hot spots. I just had a conversation with a friend who is renting her house. Her landlord told her NOT to use cast iron on the glass top. I've had mine for 10 years and no, it's not pristine, but I think I can live with the way it looks — just fine.
Kristin says
I had the same question. If this cooktop ever dies, I’ll have to look for one with the bridge.
Crafty P says
cannot wait to try!
Mairzie says
Leila, excellent post, and timely for my family. They've been after me to purchase a waffle maker for YEARS. (Talk about mean!) A trio of questions–how difficult is clean up? What kind of waffle maker is yours? Traditional or Belgian waffles? I'd like to make waffles for my dear ones, but a one use appliance seems extravagant. Anyhoo, thank you for this post and your blog in general! God bless.
_Leila says
Mairzie — I just wipe the iron with a paper towel. Since I don't grease it (it's teflon), at the most there is just dried-up pancake bits that just fall off easily. It's an Uno VillaWare waffler that I got on Ebay, and it sort of takes a while — about 3 cycles — to actually finish those puppies up. So I don't know if I would recommend it. I haven't checked them all out! It does make 4 at a time and they are a nice thickness. Traditional — that's what I wanted, because I like my waffles crisp on the outside! I agree that these special appliances are a waste of space, but there's something about waffles 🙂
Mairzie says
Thank you, Leila, for the reply. I shared it with the family. The chant, “Waffles! Waffles!” has been taken up. I'd better get that mix ready! God bless.
Mairzie says
Leila, we made the plunge. The local kitchen shop had a 20% off coupon, so we treated ourselves to the waffle maker. We quite enjoyed waffles this morning for breakfast. Thank you so very much for your encouragement! God bless.
Anne Marie says
Dear Auntie Leila,
Thank you for the mix recipe. I never thought I was a mix person. I tried this one anyway, and learned I was wrong. And never was I so happy to be wrong!
Gratefully yours,
Anne Marie
Glenda Childers says
I wish that my husband liked pancakes . . . these look delicious.
Fondly,
Glenda
Kari says
Thank you for mentioning the technique for stirring the liquid ingredients right into the dry. My mom taught me to do this when I was a kid, because really, who wants more dishes? I have a half size dishwasher so I really try to be frugal with the dishes (I hate to handwash). I get upset at these cooking shows who have a bowl for every little thing and crack the eggs in one bowl, pour it into another bowl, and then pour it into the stand mixer. ARe you kidding? At least go from the egg bowl to the stand mixer….. Anyway, thanks for seeing my need to use fewer dishes!
Kari
annkroeker says
Loving the posts–it's been way too long since I've slipped over to read your wisdom and drool over your beautiful life. 🙂
Mrs. Pickles says
Mixing the wet ingredients IN THE MIDST of the dry so you don't have to dirty another bowl — sheer GENIUS!!
Thank you for your recipes!
Alli says
This is probably a silly question, but should the butter be room temperature or cold when you cut it into the dry ingredients? Looking forward to making this next weekend! Thanks!
_Leila says
Hi Alli, the butter should be cold. I mean, don't stress out about it, but you are looking for tiny pieces of butter in your mix, not something that is blended in. So warm won't work. Enjoy!
Alli says
Thank you – most helpful!
@Mrs_Ear says
I know this post is old, but I've been meaning to tell you forever that my family LOVES this pancake mix. I never had good luck with making pancakes, but this mix just called out to me. I make it with white whole wheat flour for all of the flour (11 c.) and everything else the same, and it is so good. I keep buttermilk frozen in one-cup increments (it's only my husband and I, our 3 year old, and our baby so far, so we don't need many at a time) so that I can make these at a moment's notice. Even my pancake-hating (because they are usually too doughy and taste like nothing) mother likes them. Also very good for biscuits.