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This recipe can go from making pancakes on a griddle to waffles in a waffle iron, a cake in a cake pan, or even biscuits, all from one recipe by adapting a couple ingredients per recipe. Your eyes will never be set on another boxed mix ever again
- 1 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1/2 cup sugar
- 3 eggs
- 2 cups milk
- 1 teaspoon lemon juice
- 2 tablespoons vanilla extract
- 1 cup (2 sticks) unsalted butter, melted
Mix flour, cornstarch, baking powder, baking soda, salt and sugar into large bowl. In a separate large bowl, combine the eggs, milk, lemon juice, vanilla and melted butter, whisking as you add the melted butter. Combine wet and dry whisking until ingredients come together. Do not over mix. This gives you the base universal cake recipe.
For Blueberry Pancakes:
Lightly grease a griddle and place over medium-high heat. Pour 1/4 cup portions onto the griddle. Just before flipping, stud with fresh or frozen blueberries then flip. Cook until pancakes are golden.
For Chocolate Waffles:
Reduce flour ratio to 1/2 cups and add 1/2 cup unsweetened cocoa powder. Swap out lemon juice and milk for 2 cups of buttermilk. Add to waffle iron. Cook until steaming stops.
Swap out milk and lemon juice for 1/4 cup buttermilk. Use 1 egg instead of 3. Use half the amount of sugar, 1/4 cup. Rather than melted butter, dice refrigerated butter into cubes. Pat biscuits out on a flour surface and cut with cookie cutter Bake in a 375°F oven for about 20-25 minutes or until lightly golden brown. Batter yields 1 dozen biscuits.