Better baking mix: the one mix you'll need for perfect pancakes, waffles and muffins - Recipe Redux - includes recipes

Vegetarian Times, Sept, 1997 by Nancy Berkoff

BISQUICK-TYPE mixes are the backbone of timesaving baking -- just add some eggs (or egg substitute) and liquid for quick and easy pancakes, waffles, muffins, biscuits and more. These mixes seem to contain elements of magic: long shelf-life, ease of use and versatility. To expand on these modern-day wonders, we created our own mix, which contains whole wheat flour and a lot less salt than the commercial varieties.

Moistness and a vegan alternative were two issues that arose when we were formulating our new mix. For moistness, we used light stick margarine, which also helps to reduce the fat content. And our vegan solution is as follows: Prepare the mix using vegan margarine and omit the powdered milk. When you're ready to prepare biscuits, pancakes, etc., add 1/2 cup water, soy or rice milk for every 2 cups of mix.

We found our baking mix made great biscuits, pancakes and muffins. With the use of leftover vegetables, fruit, spices, nuts, cheeses and herbs, the possible variations on these themes are endless. So, whip up a batch of "magic" and have home-baked treats at your fingertips.

Baking Mix

Keep this mix in the fridge and then by adding just a few ingredients, you'll be able to have wonderful and fresh-baked goods in minutes.

5     cups unbleached all-purpose flour
3     cups whole wheat pastry flour
1     cup whole wheat flour
1/3   cup baking powder
1     cup powdered milk (do not use nonfat
powdered milk)
2     tsp. salt
1 3/4 cups (3 1/2 sticks) light stick margarine, cut into
small pieces