Pancake & Waffle Mix

This homemade dry mix combines rye, whole-wheat, and cornmeal for a hearty, rustic breakfast staple. It delivers a nutty, wholesome flavor with a satisfying texture that stands up to both fluffy pancakes and crisp waffles. Perfect for weekend brunches or quick weekday mornings, this mix simplifies your routine by storing the dry ingredients in advance. Just add wet ingredients when you're ready to cook. It&# 226;ÂÂs a versatile, pantry-friendly solution for a comforting, international-inspired start to your day.

Cuisine: Global

Courses: Breakfast

Difficulty: Beginner

Servings: 3

Calories: 1049.5

Dietary: Vegan, Vegetarian

Description

This homemade dry mix combines rye, whole-wheat, and cornmeal for a hearty, rustic breakfast staple. It delivers a nutty, wholesome flavor with a satisfying texture that stands up to both fluffy pancakes and crisp waffles. Perfect for weekend brunches or quick weekday mornings, this mix simplifies your routine by storing the dry ingredients in advance. Just add wet ingredients when you're ready to cook. It&# 226;ÂÂs a versatile, pantry-friendly solution for a comforting, international-inspired start to your day.

Ingredients

1 cup Rye flour
1 cup Whole-wheat flour
2 cup All-purpose flour
1/2 cup Yellow cornmeal
1/3 cup Sugar
2 tablespoon Baking powder
2 1/2 teaspoon Salt

Directions

1
Sift the rye flour, whole-wheat flour, all-purpose flour, yellow cornmeal, sugar, baking powder, and salt together into a large bowl using a wide-mesh sieve.
2
Use a large whisk to mix the dry ingredients thoroughly for at least 30 seconds to ensure even distribution.
3
Divide the mixed dry ingredients into three plastic bags or airtight containers, placing approximately 1 3/4 cups into each.
4
If any mix remains, divide it equally among the containers.
5
Seal the containers tightly and store at room temperature until ready to use.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 1049.5kcal

% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 13337.2mg556%
Total Carbohydrate 224.7g75%
Dietary Fiber 13.0g52%
Sugars 21.6g
Protein 28.2g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make pancakes: Mix 1 cup of this dry mix with 3/4 cup milk, 1 egg, and 1 tablespoon melted butter. Cook on a greased griddle over medium heat until bubbles form, then flip and cook until golden brown.

To make waffles: Mix 1 cup of this dry mix with 3/4 cup milk, 1 egg, and 3 tablespoons melted butter. Cook in a preheated waffle iron until crispy.

Storage: Keep the dry mix in an airtight container in a cool, dry place for up to 3 months.

Correction: The original recipe listed "Baking posder" and "Baking powder" as separate ingredients. These have been combined into a single correct ingredient (Baking powder) for accuracy.

Keywords: pancake, waffle, mix, dry, breakfast, rye, whole wheat, cornmeal, homemade, pantry, batch, storage, vegan, rustic, flour, sugar, baking powder, salt

Read it online: https://www.chefs-mate.com/recipe/pancake-waffle-mix/