Pancake and Waffle Mix


Made with organic whole wheat flour.

Price listed is per 1lb bag.



Made with Organic whole wheat flour and non-aluminum baking powder.


Additional information

Weight 1.20 lbs

Serving Suggestions

Suggested Cooking Directions:

Lift lid of preheated and greased waffle iron, place 3 strips of bacon on griddle surface, top with enough batter for one waffle, close lid, and time approximately 3 minutes. Lift lid slowly and remove waffle.

– first timers….better not enough batter than too much

– unless you are using a non-stick griddle that works, the batter needs oil of some type, and as a general rule, more than one would typically use for pancakes. the higher oil increases crispness, facilitates removal, and continues the seasoning of the griddle

– for pancakes as well as waffles, griddle temperature should be around 375 F; check with infra red thermometer, or go grandma old school and sprinkle a drop or two of water on the surface. It should dance and spit a lively jig. If it just bubbles, it is too cool. If it quickly disappears it is too hot.

Serving suggestion:

Top with butter and River Sugar Camp Pure Ohio Maple Syrup (available on this site)

Additional tips:

Top with rosette of cinnamon butter….

Whip together on medium then high speed, 1/2 lb butter, 1/2 tsp Vietnamese cinnamon, and 1 tbsp sugar. Pipe onto wax or parchment paper using pastry bag and medium star tip, then freeze. Keep rosettes long term in the freezer in an air-tight container and separate layers with the same paper as above.


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