Introduction: Pancake/ Waffle Batter
Need breakfast for the week, plan on entertaining guests, or have a glutton in the family? This pancake recipe has a pretty high yield.
Step 1: Dry Ingredients
2 cups flour, one teaspoon baking soda, one teaspoon sugar. Mix in a bowl that can hold at least 4 cups. Same as my pizza dough, put a well in the middle of the bowl
Step 2: Wet Ingredients
2 cups milk, tablespoon oil, two teaspoons vanilla extract, half a lemon, one large egg. extract juice from the lemon using a reamer , removing seeds and pulp. Add to dry mixture with milk, vanilla, oil, and the beaten egg. Whisk to combine.
Step 3: Storage
Pour into a large plastic/glass container with a lid. If properly refrigerated, batter will keep for at least 8 days.
Step 4: Cooking
Pour batter on/ into greased waffle iron, frying pan, or griddle and cook on medium heat until golden brown on each side, about 10 minutes. Note: do not grease pan with olive oil because it doesn't work. I don't quite know why it doesn't work. Canola oil and melted butter are best.
Step 5: Enjoy
Experiment with different toppings. Even though they're fine plain, try them with strawberries, blueberries, or chocolate chips. If you eat two 7" pancakes a day for breakfast, this one quart of batter will last up to and including 5 days.
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