Big-Batch Pancake and Waffle Mix
Photo by Chelsea Kyle, Food Styling by Kate Buckens
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. It uses a trick we learned from pastry chef and Serious Eats writer Stella Parks: Incorporating the fat into the dry mix means that all you need to do to turn it into batter is whisk in eggs and milk. Parks uses coconut oil to make her mix shelf-stable, but we love the flavor of butter, so you need to store this one in the fridge.
- Makes about 9 cups
- Active Time
- 5 minutes
- Total Time
- 20 minutes
- 3/4 cup unsalted butter, cut into small pieces
- 6 cups all-purpose flour
- 1/2 cup sugar
- 4 tsp. baking powder
- 4 tsp. kosher salt
- 1 1/2 tsp. baking soda
- 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.
- 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.
- 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.
- 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.
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