Sunday, 8 February 2015

Pancake and Waffle Mix To keep in the Fridge

In a hurry during the week don't have time for weighing up as you are desperately trying to get the family a meal make this up and you can give them pancakes or Waffles or both; its also pancake day soon so what better than to have this ready to go in the fridge.


6 cups/900g Plain flour  or half plain flour and half wholemeal flour
3 1/2 tablespoons baking powder
1 cup/100g skimmed milk powder
1 tablespoon of salt
2 cup 200g solid vegetabke shortening such as Copha or Trex (you can use lard if you want)

Makes about 1.2kg


In a large bowl sift together the flour, baking powder, milk powder and alt and then stir until well amalgamated.

Add the vegetable shortening/lrd and using  pastry blender tool or two knives cut the fat into the flour mixture until it resembles fine crumbs.

Put into a self-sealing bag. Label, date and refrigerate for up to 6 weeks

To Use



2 Cups/300g of Pancake and Waffle Mix
2 Large Eggs lightly beaten
1 cup/250ml milk

Makes 10 to 12 Pancakes

In a large bowl combine all the ingredients and stir until just blended.  Do not overmix.  The batter should be slightly lumpy.

Coat a large frying pan with cooking spray.  Heat the pan to hot but not smoking.  Spoon the batter into the pan using about 1/4 cup (60ml) per pancake and cook over a medium heat until until bubbles form across the top about 2 minutes.  Flip the Pancakes and cook the other side for 2 minutes more.

Serve immediately or keep warm in a 100 degrees C/Gas mark 1/2 oven while cooking the rest of the pancakes.

You can serve with sliced bananas and strawberries, whole blueberries or even chocolate chips or you can add these to the batter and then cook.



2 large eggs separated
1 3.4 cups/260 g Pancake and Waffle Mix
1 cup/250ml milk
3 tablespoons of butter or margarine melted
1 teaspoon vanilla extract (optional)

Makes about 5 waffles


Following the manufacturers preheat a waffle iron or a waffle machine

In a large bowl lightly beat the egg yolks.  Add the remaining ingredients and stir until the mixture is just moistened.

In a bowl beat the egg whites using an electric whisk until soft peaks form.  Using a rubber spatula gently fold egg whites into the batter until no white streaks remain.

Cook the Waffles following the manufacturers instructions.

Serve as a classic breakfast or brunch dish or serve with maple syrup or fresh fruit. 

Having this mix saves so much time.



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