In our house Thursdays are always Pancake Days. Waffles are usually saved for weekends as they take a little bit longer to make. For special occasions top these with Blueberry Syrup and whipped cream.
This will make about 8-10 pancakes and 6-8 waffles. I usually double or triple this recipe to feed my crowd.
(I am not against using mixes either because I know that mornings can be hectic. Our favorite is the Krusteaz brand of pancake and waffle mixes.)
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Easy Pancakes and Waffles
- 2 c. all-purpose flour
- 1 T plus 1 t baking powder
- 2 t salt
- 4 T sugar
- 1 1/2-2 c. milk, add a little more if it seems too thick
- 2 eggs, beaten (for fluffier waffles separate the eggs and beat the whites in a separate bowl. gently fold into the batter and cook as directed.)
- 4 T cooking oil
In a large bowl whisk together the eggs, oil, and milk. In a separate bowl mix together the flour, baking powder, salt, and sugar. Mix the dry ingredients into the wet ingredients and stir just until well moistened. (The finished product will be tough if it is over stirred.)
Heat a greased griddle or skillet over medium-high heat. Pour 1/4 cup of batter onto the griddle. Flip when the top is bubbly. Don’t mash down! Cook just until the other side is browned.
Preheat your waffle iron. Spray iron with cooking spray and then pour about 1/3 cup of batter onto the iron. Cook as directed or until the steaming stops.
These can also be frozen a reheated in the microwave or toaster.
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