We wanted to post a favorite frugal breakfast recipe from our thrifty kitchen to yours on this Saturday morning! This is a base recipe for both pancakes and waffles, and then each time we like to make something different with different fruit, chocolate and different mix-ins as well as a number of creative toppings!
We make this recipe that lasts us for a couple of months each time. We store it in a reused #10 can with a lid, but any container (including reused Quaker Oats canisters!) will work to store this recipe.
Here’s how to make your base mix:
- 10 c. all-purpose flour (3 lbs.)
- 2 1/2 c. instant nonfat dry milk
- 1/2 c. sugar
- 1/4 c. baking power
- 2 tbsp. salt
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of pancake mix. This mix works for both waffles and pancakes.
TO MAKE PANCAKES OR WAFFLES:
- 2 c. homemade pancake mix
- 1 c. water
- 1 egg
- 2 tbsp. oil (waffles – 3 tbsp.)
Beat smooth with a wire whisk or fork. This makes eight (4 inch) pancakes or four large waffles.
Also, we recommend printing this recipe for both the pre-made mix and the mix and taping it to your container so that you will be able to keep your container full of pre-made mix and find our pancake/waffle recipe easily!
We found this recipe several months ago on Cooks.com!Photo Credit MyColorMusic.com