Recipes - Pancakes and Waffles

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BASIC PREPARED MIX Makes 12-13 cups

• 9 cups sifted Heckers / Ceresota Unbleached Flour
• 1/3 cup baking powder
• 1 1/8 cups non-fat dry milk
• 4 teaspoons salt
• 1 3/4 cups shortening

1. Blend all dry ingredients together thoroughly.
2. Cut in shortening to resemble coarse corn meal (be sure the shortening is well-coated).
3. Store mix in tightly closed container until ready to use. Mix can be stored at room temperature for four weeks.

WHEN MEASURING FOR RECIPE: Do not SIFT the mix. STIR LIGHTLY before measuring. Spoon LIGHTLY into standard dry measuring cup, level off.


WAFFLES & PANCAKES Makes 4 waffles or 16 4-inch pancakes

• 2 cups prepared mix
• 1 teaspoon sugar
• 1 egg, beaten
• 1 cup water*
• 3 tablespoons melted butter

1. Combine prepared mix and sugar. Beat egg; combine with water; add to dry ingredients, mixing well.
2. Stir in melted butter. Batter will not be smooth.
3. Drop by spoonfuls onto hot griddle or waffle iron.
4. Bake waffles according to waffle iron directions.
5. Turn pancakes when bubbles appear on surface.

* If thinner pancakes are desired, add slightly more water.