- 1 3/4 cups [440 mL] buttermilk for waffles, 2 cups [500 mL] or more for pancakes
- 2 extra-large eggs
- 2 cups [500 mL] waffle/pancake mix
- 6 tablespoons [90 g] butter
- 1 teaspoon [5 mL] water
- 2 teaspoons [10 ml] vanilla extract
Pancake/Waffle Mix
- 7 3/4 cups [1.085 g] all-purpose flour
- 1 1/8 cups [281.25 mL] quick-cooking oatmeal [rolled oats]
- 1 1/2 cups [375 mL] whole wheat flour
- 3 1/2 dups [875 mL] corn meal
- 1 cup [250 mL] wheat bran
- 3/4 cup [150 g] granulated sugar
- 2 cups [500 mL] finely chopped pecans
- 5 3/4 tablespoons [86.25 mL] baking powder
- 2 1/2 teaspoons [12.5 mL] baking soda
- 2 1/3 tablespoons [34.95 mL] dry malt
- 1 3/4 teaspoons [8.75 mL] salt
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- Mix together all pancake/waffle mix ingredients.
- Store into an airtight container until ready to use.
- Put buttermilk in bowl and whisk in eggs.
- Whisk in waffle/pancake mix.
- Melt butter with water into a microwave oven.
- Whisk into batter along with vanilla extract before cooking pancakes into a hot frypan using approximately 1/4 cup [60 mL] batter at a time, or waffles into a waffle iron.
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