3 1/2 cup flour
1/4 cup sugar
1/2 cup of powdered buttermilk
4 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and stir, using a whisk, to thoroughly combine.
Store for up to 3 months.
Heat a griddle over medium high heat.
Place 1 cup mix in a medium mixing bowl.
Beat 1 egg, 1 tablespoon melted butter, 2/3 cup milk and 1/4 teaspoon vanilla together and stir into the dry mix until just combined. Can add more milk or water if too dry.
Let the mixture rest for 1 to 2 minutes. Reduce heat to medium-low. Lightly brush the griddle with butter.
Pour 1/3 cup batter for each pancake, leaving 2 inches between each one. Cook until bubbles form on the pancake surface and the underside is golden, about 5 minutes.
Flip pancakes and cook until golden, about 2 more minutes.
Makes six 4-inch pancakes.
Heat a waffle iron according to manufacturer's instructions.
Place 1 cup mix in a medium mixing bowl. 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.
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.
There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.