Big-batch pancake and waffle mix for easy breakfasts

Ingredients for Big-batch pancake and waffle mix

• 170 g unsalted butter, cut into small pieces

• 720 g plain flour

• 100 g caster sugar

• 20 ml baking powder

• 20 ml salt

• 6 g baking soda

How to make Big-batch pancake and waffle mix

1. Place the butter on a plate and freeze until very firm, about 15 minutes.

2. In a food processor, pulse together the flour, sugar, baking powder, salt, and baking soda until combined. Add the frozen butter and pulse until the mixture resembles sand and no visible clumps of butter remain, about 1–2 minutes. Transfer to an airtight container and chill.

3. Do Ahead: The mix can be made up to 1 month in advance. Keep it chilled.

4. To make a batch of 4 pancakes, whisk together 125 g of the mix, 1 large egg, and 125 ml of milk or 175 ml of buttermilk in a medium bowl until combined.

5. Heat a frying pan or griddle over medium heat and brush it with butter. Drop the batter by 60 ml (1/4 cup) onto the frying pan. Cook the pancakes until bubbles form on the surface, pop, and the underside is golden brown, about 2–3 minutes. Turn the pancakes and cook until lightly browned on the other side, about 1–2 minutes more. Repeat with the remaining batter, brushing the frying pan with butter as needed.

6. To make a batch of 4 small or 2 large waffles, separate 2 large eggs. In a large bowl, whisk together the egg yolks, 250 g of the mix, and 125 ml of milk or 175 ml of buttermilk.

7. Using an electric mixer on medium-high speed, beat the egg whites in a medium bowl until stiff peaks form. Gently fold the beaten egg whites into the batter.

8. Preheat a waffle iron until very hot and brush it with butter. Working in batches and brushing the iron with more butter as needed, pour the batter onto the iron, ensuring it covers the entire surface (the amount of batter will vary according to the manufacturer's instructions). Cook the waffles until golden brown and cooked through, about 3–7 minutes, depending on the waffle iron.

9. To make a batch of 4 crêpes, whisk together 2 eggs, 125 g of the mix, and 250 ml of milk in a medium bowl until combined.

10. Heat a medium nonstick frying pan over medium-high heat and brush it with butter. Ladle about 60 ml (1/4 cup) of the batter into the frying pan and swirl to evenly coat the bottom. Cook the crêpe until bubbles form on the surface and the edges are golden and crisp, about 3 minutes. Use a spatula to slide underneath the crêpe to loosen it, then carefully turn it over. Cook until a few brown spots appear, about 15 seconds. Transfer to a plate and tent with foil to keep warm while you cook the remaining crêpes.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.