Sunday, March 6, 2016

Homemade Baking Mix Recipe for Waffles, Pancakes, & Biscuits All 3 in 1


5 c. flour
1/4 c. baking powder
2 tsp. sugar
1 tsp. salt
1 c. Butter flavor shortening or butter


In a Kitchen-aid mixer or food processor using the whisk utensil mix dry ingredients until well blended together, once mixed add in shorting or butter. Store in an airtight container for up to 6 weeks. If you use butter, baking mix needs to be stored in the refrigerator or freezer so that the butter wont go rancid. If using shortening, it can be stored in a cool, dry place until ready to use, I usually do 2 batches of this recipe at once.
















For Biscuits

1 c. mix
⅓ c. milk


Add milk to baking mix. Do not over stir it. Drop by spoonful's on a greased cookie sheet, brush with a bit of milk then Bake at 450 degrees for 10-12 minutes









For Pancakes
2 c. mix
1 c. milk
2 eggs





Mix ingredients together. Pour ¼ cup of batter for each pancake unto a hot greased/buttered griddle.
Cook on one side until you start to see some dryness and bubbles, flip and cook the other side until golden brown. 


(Optional)

1 tsp. vanilla, 1 tsp. cinnamon, and 2 tbsp. sugar, this is totally optional.






For Waffles

2 c. mix
1⅓ c. milk
2 tsp. melted butter
1 egg yolk
1 egg white beaten to fluff.

Stir all ingredients mix well. Pour batter onto a heated greased waffle maker... bake according to your waffle maker settings.


(Optional)

I use a 1/4 cup malt milk powder and 1 tsp. vanilla, 1 tsp. cinnamon, and 2 tbsp. sugar, this is totally optional.

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