Pancake/ Waffle Batter

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Introduction: Pancake/ Waffle Batter

About: I am an aspiring engineer with a passion for robotics. I am also the best cook in my family. If you follow me, you will get my favorite recipes, as well as whatever technology tips-and-tricks I consider usef...

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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