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1
Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and stir, using a whisk, to thoroughly combine.
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2
Transfer to a clean, dry canister fitted with an airtight lid.
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3
Store for up to 3 months.
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4
For pancakes: Heat a griddle over high heat.
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5
Place 1 cup mix in a medium mixing bowl.
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6
Beat 1 egg, 1 tablespoon melted butter, 1/2 cup buttermilk, 1/2 cup milk, and 1/4 teaspoon vanilla together and stir into the dry mix until just combined.
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7
Let the mixture rest for 1 to 2 minutes.
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8
Reduce heat to medium-low.
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9
Lightly brush the griddle with canola oil or butter.
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10
Pour 1/3 cup batter for each pancake, leaving 2 inches between each one.
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11
Cook until bubbles form on the pancake surface and the underside is golden, about 5 minutes.
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12
Flip pancakes and cook until golden, about 2 more minutes.Makes six 4-inch pancakes.Nutrition per pancake: PROTEIN: 4 g; FAT: 4 g; CARBOHYDRATE: 18 g; FIBER: 0; SODIUM: 310 mg; CHOLESTEROL: 45 mg; CALORIES: 130.
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13
For waffles: Heat a waffle iron according to manufacturer's instructions.
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14
Place 1 cup mix in a medium mixing bowl.
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15
Beat 1 egg, 1 tablespoon melted butter, 3/4 cup buttermilk, and 1/4 teaspoon vanilla together and stir into dry mix until just combined.
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16
Lightly oil the iron plates, add batter (waffle iron capacities vary), and cook until waffles are golden brown and crisp, about 5 minutes.Makes four 5-inch square waffles.Nutrition per waffle: PROTEIN: 6 g; FAT: 5 g; CARBOHYDRATE: 27 g; FIBER: 0; SODIUM: 460 mg; CHOLESTEROL: 60 mg; CALORIES: 170.
