This started from the Better Homes & Gardens plaid cover, loose leaf cookbook. We prefer the buttermilk variant made with 1/3 whole wheat flour and cinnamon. And for the Brunch Bunch, we normally make this larger batch, which comes to about 8 or 9 cups of batter. Make the batter the night before you need it so that the gently stirred flour can fully hydrate.
Sift together the dry ingredients:
- 2½ cups white all-purpose flour
- 1¼ cups whole wheat flour
- 6 Tbsp sugar
- 1 Tbsp baking powder
- ½ Tbsp baking soda
- ½ Tbsp salt
- 1½ Tbsp cinnamon
Beat together:
- 3 eggs
- 4 cups (1 qt.) buttermilk
- 3 Tbsp oil
Gently stir or whisk the liquid into the dry ingredients. (It’s OK to leave a few dry lumps; the stuff is going to sit overnight in the ’fridge, so those dry bits will soak up some wetness.)
Stick it into the refrigerator in a covered container.
The next morning, give it gentle whisk to check that all the dry lumps have been absorbed and to see if it is as thin or as thick as you want. Feel free to whisk in a bit of milk if you want it a bit thinner.
Cook the pancakes or waffles as you normally do.
