Yield: About 10 1/2 cups
Cook’s notes: The waffle mix calls for buttermilk powder. Look for this in the baking aisle, next to powdered milks. It also calls for all-purpose flour. Use unbleached if possible, and consider substituting some (about a third max) whole-wheat flour (I especially like King Arthur Flour’s white whole-wheat flour, which tastes lighter but loses nothing nutritionally over traditional whole-wheat flour). The original recipe calls for making the batter with vegetable oil. When I do this, I use canola oil, but melted butter, while less healthful, certainly adds flavor. I also routinely add a touch of vanilla extract (about 3/4 teaspoon) to pancake and waffle batter. For crisper waffles, you could also separate the eggs, mixing in the yolks with the water and oil, then beating the whites until stiff and gently folding them into the batter.
2 cups dry buttermilk powder
8 cups all-purpose flour
1/2 cup granulated sugar
8 teaspoons baking powder
4 teaspoons baking soda
1 tablespoon coarse (kosher) salt
In a large bowl, thoroughly whisk together all ingredients. Transfer to a sealed container or zipper-top plastic bags and refrigerate up to 6 months.
To make waffles: Whisk 3 large eggs until lightly beaten, then gently whisk in 2 1/2 cups waffle mix, 2 cups water, and 1/4 cup vegetable oil (don’t overwhisk; batter should remain slightly lumpy). Cook according to your waffle iron’s instructions. Makes about 8 to 10 6-inch waffles.
To make pancakes: Whisk 1 large egg until lightly beaten, then gently whisk in 1 1/2 cups waffle mix, 2 tablespoons vegetable oil, and 1 cup water. Set a lightly greased griddle over medium heat; when a few drops of water “dance” across the griddle and evaporate, pour about 1/3 cup of batter per pancake onto griddle. Cook until bubbles form on top and edges are dry; flip pancakes and cook about 1 minute more, until golden. Makes about 10 pancakes.
