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.
For pancakes:
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.
For waffles:
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.
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