Make ahead: Store in a sealed, airtight container at room temperature for up to 3 months.
Recipe information
Total Time
15 minutes
Yield
Serves about 24, with a heaping 9 1/2 cups of mix
Ingredients
4
2
1
1
3
1
4
1
Need to make a substitution?
Preparation
Step 1
Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit and caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.
NOW WHAT?
Step 2
To make 3 waffles, scoop 1 cup plus 3 tablespoons of the mix into a bowl. Whisk in 1 large egg, 1/2 cup plus 1 tablespoon milk (whole, 2%, 1%, or even fat-free), 1/2 teaspoon vanilla extract, and 2 tablespoons nut oil (walnut, hazelnut, or pecan) or 2 1/2 tablespoons melted and cooled unsalted butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer's instructions.