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Add a photoServings: 12
Ingredients
- 2 c. dry buttermilk pwdr
- 8 c. all-purpose flour
- 1/2 c. granulated sugar
- 8 teaspoon baking pwdr
- 4 teaspoon baking soda
- 2 teaspoon salt
- 2 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
- 2 c. water
- 3 large eggs, separated
- 4 T vegetable oil
- 1 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
- 1 egg, beaten
- 2 T oil
- 1 c. water
Directions
- In a large bowl, put together all ingredients. Stir with a wire whisk till evenly distributed. Pour into a 12 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 1/2 cups mix. Use to make: pancakes and waffles.
- Preheat waffle baker. In a large bowl put together mix, water, egg yolk and oil. Beat with a whisk till just blended. In a medium bowl, beat egg whites till stiff. Fold into egg yolk mix. Bake according to waffle baker instruction. Makes 3 to 4 large waffles.
- In a medium bowl, put together egg, oil and water. With a wire whisk, beat in mix. Let stand 5 min. Stir in additional water for thinner batter. Heat griddle according to the manufacturer directions. Pour about 1/3 cup of batter onto griddle per pancake. Cook till edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer till browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 12 servings | |
| Calories 394 | |
| Calories from Fat 43 | 11% |
| Total Fat 4.89g | 6% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 70mg | 23% |
| Sodium 1695mg | 71% |
| Potassium 175mg | 5% |
| Total Carbs 74.01g | 20% |
| Dietary Fiber 2.3g | 8% |
| Sugars 10.63g | 7% |
| Protein 11.99g | 19% |
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