Are you craving some crispy yet fluffy waffles? Did you know that you can use pancake mix for waffles? You can enjoy honeycomb-patterned bread by adding extra ingredients to the pancake mix.
Waffles and pancakes are both batter-based pastries that differ in their consistency. If you're craving some waffles, you probably don't even need to go out to look for special ingredients.
Read on to learn how you can use pancake mix for waffles.
Difference Between Waffle Mix and Pancake Mix
A perfect waffle offers a crispy edge and surface with a fluffy interior. In contrast, a good pancake gives a soft, floppy, and spongy interior. With this, what makes the batter different from each other?
A waffle mix contains more sugar and fat than a regular pancake mix. The extra sugar boosts the caramelization process of the waffle. The crispiness of the waffle resulted from the high-fat content in its batter.
Another difference that sets waffles and pancakes apart is their batter consistency. A waffle mixture has a thicker consistency for better results. It’s preferable to use a thin and runny mixture for pancakes because the pan can hold it.
Add more sugar and more fat, and ensure thick batter consistency for a perfect waffle.
Turning Your Pancake Mix Into a Waffle Mix
You must increase the sugar amount and fat content of a pancake mix to turn it into a waffle batter.
You must double the amount of fat you use for the pancake mix. For example, you use 1 tablespoon of butter per cup of dry pancake mixture. Instead, add 2 tablespoons of butter to ensure the crispiness of the waffle.
However, we recommend using oil over butter. The water content in butter adds moisture that prevents crispy crusts from forming. Moreover, oil makes the interior chewier and softer.
You need to increase the sugar content by 2.5 times to achieve the perfect golden-brown waffle. Thus, add 5 tablespoons of sugar if you use 2 tablespoons of it for pancakes. Adding more sugar increases caramelization, giving the ideal golden-brown surface.
Preparing Waffle Batter Using a Pancake Mix
Now, start making waffles using your stocked pancake mix. Continue reading for the detailed procedure of waffle making.
1. Prepare Ingredients and Materials Needed
Prepare all the necessary ingredients and materials needed to ensure increased productivity.
First, bring out all ingredients to your working station. It includes 2 cups of pancake mix, 5 tablespoons of oil, 4 tablespoons of sugar, and 2 large eggs. You need 1 ½ cup of whole milk and 1 teaspoon of vanilla extract for flavorful waffles.
Next, prepare all the materials and equipment to use. Mixing bowls, measuring cups, and the waffle maker are essential materials for waffle making. Get a wired whisk, a hand mixer, a baking spatula, and spoons.
You can follow the recommended ingredients included in the pancake mix instructions. However, ensure to add fat content and sugar to the mixture. Then, start making your batter.
2. Separating Ingredients
Separate the ingredients based on types for a smooth waffle-making process. Thus, prepare 1 mixing bowl for the wet ingredients and another for the dry ingredients.
First, separate the yolk and white of the eggs. Next, combine all the wet ingredients into the mixing bowl. It includes your whole milk, egg yolks, and oil.
Then, mix all using the wired whisk.
Sift the pancake mix into another mixing bowl. It prevents the lumping of the flour when combined with the wet ingredients. Moreover, sifting the flour gives an accurate measurement.
3. Whip the Egg Whites
Many people whip the egg whites when making waffles because it makes them fluffier. Thus, include this step if you want a soft interior for your waffles. Separate the whites from the yolk before mixing the ingredients to save time.
Start by pouring the egg whites into a separate mixing bowl. Next, beat them using a handheld mixer until they reach stiff peaks. Ensure to add the sugar little by little and prevent overbeating.
The sugar slows down the breakdown of the egg white. Moreover, the friction it creates softens the beaten eggs, making them easy to fold.
4. Combine All the Ingredients
Combine all the ingredients in a mixing bowl after preparing them based on type. Thus, mix the dry ingredients and beaten egg whites into the bowl of the wet ingredients.
First, add the sifted pancake mix little by little. Next, mix the ingredients until there are no lumps left. Ensure not to overmix them to prevent making hard waffles.
Then, add and fold the beaten egg whites into the batter. Don’t overmix when folding the whites, too. It prevents you from achieving the fluffy waffle interior.
Set the batter aside after combining the ingredients. Doing so relaxes and expands the gluten. It results in a perfect crispy and fluffy waffle.
Refrigerate and let the waffle batter rest for at least 10 minutes.
Making Waffles With Pancake Mix
Preheat your waffle maker as the batter rests. Failure to do it can result in a sloppy and pale waffle. Thus, preheat the equipment for 5 to 10 minutes for a golden-brown, crispy yet fluffy waffle.
Pour some batter into the waffle maker after preheating it. The amount can differ depending on the type and size of the equipment. We recommend following the instructions given by the manufacturer to prevent problems.
A waffle iron releases steam when cooking the batter. Open the equipment and transfer the waffle to a plate or container when the steam stops. Wait for a few minutes before cooking the next batch of waffles.
You can serve your waffles plain or with toppings. Some toppings to add are syrup, whipped cream, fruits, and nuts. Enjoy your honeycomb-patterned bread by adding preferred toppings.
Using Pancake Mix for Waffles
Waffles and pancakes differ in the ingredient amount, batter consistency, and cooking style. However, both are batter-based bread using almost the same ingredients. With this, you can use pancake mix for waffles as an alternative.
Follow our guide to create a perfect golden-brown, crispy, and soft waffle. Are you looking for more baking guides and recipes? You can contact us at Lehi Mills for more information.
