Saturday, July 4, 2009

Front CoverThere are different approaches to take when you are ready to start using mixes. I have a copy of the book, "Make-a-Mix" by Karine Eliason, Nevada Harward, & Madeline Westover. In fact this is where I got my start at making my own favorites into mixes! If you can get a copy of this book, I would highly recommend it.

Since I am a pretty picky person, in some respects, I decided to make up my own mixes, tailored to our family's taste. I thought I would go through the steps that I take to make my own, using my favorite waffle mix.

The original recipe:


Dry Ingredients:
  • 2 1/4 c. flour
  • 4 t. baking powder
  • 3/4 t. salt
  • 2 T. sugar
Wet Ingredients:
  • 2 beaten eggs
  • 2 1/4 c. milk
  • 1/2 c. oil
Mix all dry ingredients in a bowl. Add all of the wet ingredients at once. Mix just until moistened. Bake in preheated waffle iron. Makes 10-12 waffles.

I add 1 t. cinnamon and up the sugar to 1/4 c. My son-in-law adds a teaspoon of vanilla.

OH BOY WAFFLES . . . using all pantry items

Dry Ingredients
  • 2 1/4 c. flour ( I use half white flour and half whole wheat or cornmeal) (9 c. )
  • 4 t. baking powder (1/4 c.)
  • 3/4 t. salt (1 T.)
  • 1/4 c. sugar (1 c.)
  • 2 T. powdered egg whites (1/2 c.)
  • 1/2 c. non-instant milk powder (2 c.)
  • 1 t. cinnamon (4 t.)
When making this up into a single batch, you will need to measure out 3 3/4 cups of the mix.

Wet Ingredients:
  • 2 1/2 c. water (if the batter seems a little thick, add more water 2 T. at a time til you have the consistency your want)
  • 1/2 c. oil
  • 1 t. vanilla (optional for extra yummy ones!)
  • If you have no powdered egg whites, use two fresh eggs with the rest of the liquids and decrease the water to 2 1/4 c.
Just as in the original recipe, mix all of the dry ingredients in a bowl. Add all the wet ingredients at once. Mix just until moistened. Cook in a preheated waffle iron. Makes 10-12 waffles.

** For "treat waffles" you can add raisins, craisins, blueberries, chocolate chips, chopped nuts, other finely chopped dried fruits, bacon bits (my personal favorite) just before you are finished mixing the batter.

Making Your Mix
The blue numbers in the parenthesis in my pantry item version, is how much to make up 4 times the amount. I just multiply out each amount by 4. If it is something that you will used a lot, go ahead and make it bigger. I have done as much as ten times, when I was raising my family. I make up a single recipe and measure the dry ingredients for the most accurate measurement for later. Then I would make up the bulk, store in an air tight container. Place a label on the outside with the recipe for using it.

If there are variations that I like to use with a mix, I add a second label with information for any adjustments needed. For example: I like to use buttermilk with this some times. I usually need to use a little more of the thicker buttermilk, than if just using water, so I would use 1/4 c. more. It would also need 1/4 t. soda.

Egg whites are available over the internet. I have found them at Honeyville Grains and at Walton Feed. They will seem expensive, but 2.25 lbs. will equal 255 large eggs. So if you are interested, check them out! Ask around, it is usually fairly easy to find someone else who is interested in splitting foods like this, that really helped me add to my long term food storage for years. In fact, I would have had little without doing the splits! I will check around the grocery chains next week and see if any of them carry either powdered eggs or powdered egg whites.


  1. do you happen to know if they sell powdered egg whites at the grocery store? where would I find them? (the reason I ask is that we're on food stamps and I'm trying to build up my food storage without using cash out of our regular budget.) how much do you scoop out of the dry mix for each batch? they look good!

  2. Hi Heather, thanks for the questions! I need an editor since I have a hard time getting all the details in these. Mariah usually tries read them through inexperieneced for me, but she is running around today! I did edit it and will try to see if there might be a local source for the egg whites. I feel they save money in the long run.