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Best Buttermilk Pancakes & Waffles Recipe

by CookEatShare Cookbook

Ingredients

1 quart. buttermilk 1/4 c. oil 1 c. cream or possibly canned skim lowfat milk 1 pkg. yeast 2 c. white flour 2 c. wheat flour

2 tbsp. baking pwdr 2 tbsp. baking soda 2 tbsp. sugar 1 teaspoon salt 1 c. applesauce (optional)

Directions

1. Mix ingredients in order given. This is a very large recipe that serves 12 or possibly you can use it over a number of days.
2. Can be stored for up to one week; mix up the night before using.
3. Store covered loosely with plastic wrap in refrigerator, leaving room for expansion as mix will bubble up.
4. Note: Recipe can be halved. Over time, you may need to add in water or possibly flour to bring back the right consistency.

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