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So, as our supply of Bisquick began to dwindle, the sack of flour in the cabinet kept taunting me. I gave in and fine-tuned the quantities based on a couple basic recipes for pancake and waffle batter. If you have a kitchen scale and the ingredients on hand, care to give it a try and let me know how they came out?
Thanks.
6 ounces of all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. powdered buttermilk (if desired, substitute 1 cup liquid buttermilk and omit water)
1 egg
1 tbsp. sugar
1 tsp. vanilla extract
1 cup water
1 tbsp. melted and cooled butter (2 tbsp. for waffle batter)
Combine dry ingredients (flour through powdered buttermilk) in an 8-cup batter bowl or measuring cup. Aerate for about a half-minute with an electric hand mixer on low speed.
Beat egg and sugar in a separate bowl for 3 minutes on high speed (this aerates and denatures the egg, preventing a "scrambled egg" flavor note). Add water and vanilla extract, beat 1 more minute on high.
Add egg mixture and melted butter to dry ingredients. Gently whisk until combined with the mixer switched off. Let rest 10 minutes before baking (about a 1/2 cup of batter per pancake on a 375 degree griddle, 2 minutes on a side; about 3 to 4 minutes per waffle).
Makes about 6 pancakes, 3 Belgian waffles or 4 traditional waffles.
Thanks.
6 ounces of all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. powdered buttermilk (if desired, substitute 1 cup liquid buttermilk and omit water)
1 egg
1 tbsp. sugar
1 tsp. vanilla extract
1 cup water
1 tbsp. melted and cooled butter (2 tbsp. for waffle batter)
Combine dry ingredients (flour through powdered buttermilk) in an 8-cup batter bowl or measuring cup. Aerate for about a half-minute with an electric hand mixer on low speed.
Beat egg and sugar in a separate bowl for 3 minutes on high speed (this aerates and denatures the egg, preventing a "scrambled egg" flavor note). Add water and vanilla extract, beat 1 more minute on high.
Add egg mixture and melted butter to dry ingredients. Gently whisk until combined with the mixer switched off. Let rest 10 minutes before baking (about a 1/2 cup of batter per pancake on a 375 degree griddle, 2 minutes on a side; about 3 to 4 minutes per waffle).
Makes about 6 pancakes, 3 Belgian waffles or 4 traditional waffles.
