Ingredients:
10 cups all purpose flour
9.5 ounces instant dry milk
1/2 cup sugar
4 Tablespoons baking powder
1 Tablespoon salt
Measure all the dry ingredients into a very large bowl. Whisk together to mix well. Transfer the dry mix to a one gallon glass jar to store.
To make batter:
Put 2 cups of the pancake/waffle mix into a bowl. Add 1 cup of water and 1 egg and stir till well combined. Pour batter onto a griddle or waffle iron and cook till golden brown.
My notes: We like breakfast for supper at our house. But every time I want to whip up some waffles, it seems I am short of milk. The dry milk in this mix makes that a non issue for me.
On my first batch of mix, my batter turned out too thick to pour. I assume that my flour had settled in the canister and so my mix is flour heavy; I should have whisked the flour in the canister before measuring. I just added another egg and another cup of water (so in total, 2 cups mix, 2 eggs, 2 cups water). My batter was pretty thin, but it cooked up fine and had a nice rise. I'm sharing this to let it be known that the mix is pretty forgiving.
Kathryn puts a label on her storage jar that says: 2 c mix, 1 c water, 1 egg. No forgetting!
