3-in-1 Eye Opener Mix

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Use for biscuits, pancakes, or waffles.
Ingredients
8 cups flour
1/3 cup baking powder
1 Tbsp salt
3 Tbsp sugar
2 sticks unsalted butter, cold
For biscuits:
2 cups Eye Opener Mix
1 cup milk or buttermilk
For Pancakes:
2 cups Eye Opener Mix
1 1/2 cups milk
For Waffles:
4 eggs
2 Tbsp oil
2 cups milk
2 tsp vanilla
4 cups Eye-Opener Mix
 
Directions
1. Mix the flour, baking powder, salt and sugar in a large bowl with a wire whisk. Cut the butter into small chunks and add them to the dry mixture. Toss the butter to coat. Then, use a pastry cutter or slash two knives across each other to cut the butter chunks into smaller pieces. Keep cutting until the mixture is sandy in its consistency. You can also use a stand mixer with the paddle attachment for this step.
2. Store in freezer bags or an airtight container in the freezer for up to 3 months.
3. For biscuits:  Preheat oven to 400 F. Grease a muffin tin with nonstick cooking spray. In a large bowl, mix the milk and Eye-Opener Mix with a wooden spoon until combined. Then, beat the dough briskly with the wooden spoon for 30 seconds. Using 2 tablespoons, drop 1/4 cup dough into each muffin cup. Bake for 23 minutes. Remove biscuits from the oven and serve warm, slathered with butter and drizzled with honey or molasses. Yield: 12 biscuits.
4. For Pancakes:  Mix the milk and the Eye-Opener Mix until the batter is blended, but still lumpy. Don't over mix.  Preheat a griddle or large nonstick frying pan over medium to medium-high heat. Butter the griddle. It will be ready when the butter foams on it.  Turn the heat down to medium-low and pour a scant 1/4 cup batter onto the griddle for each pancake. When bubbles on the pancakes start to pop and the edges are set, flip the pancakes and cook another half-minute or so. Serve hot with butter and syrup. Yield: 16 4-inch pancakes.
5. For Waffles:  Preheat the waffle iron. Separate the eggs, putting the yolks in a bowl large enough to accommodate the final batter. Whip the egg whites until they form soft peaks, and set aside. Using a whisk, beat the egg yolks with the oil, milk and vanilla extract. Whisk in the Eye-Opener Mix, and lightly whisk half of the egg whites into the mixture. Fold the remaining egg whites into the batter with a rubber spatula.  Spray the waffle iron with nonstick cooking spray right before adding the batter. Use 1 cup batter for each waffle, cooking for about 4 minutes, or until the waffle iron stops steaming. Yield: 6 7-inch waffles.
 
Notes:
From EverydayCheapskate
Categories:
Meal   Breakfast




Candace Trotter

Member since Nov 2009

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