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Baking Mix and Uses From Vegetarian Times Pt 1

Baking Mix and Uses From Vegetarian Times Pt 1 comes together with Unbleached All Purpose Flour, Whole Wheat Pastry Flour, Whole Wheat Flour, Baking Powder, and Powdered Milk Not Nonfat. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 5 cup
• 3 cup
• 1 cup
• 1/3 cup
• 1 cup
• 2 tsp
• 3 1/2 stick
• 1 cup
• 2 tsp
• 1
• 2 cup
• Maple Syrup For Topping
• 2 cup
• 2/3 cup
• 2 tsp
• 1
• 2 cup
• 1/2 cup

Method (preview)

1. 1

   DIRECTIONS FOR BAKING MIX

2. 2

   Notes: Keep baking 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.

3. 3

   Be sure NOT to use nonfat powdered milk.

4. 4

   In large bowl, mix flours, baking powder, milk and salt.

5. 5

   With a pastry blender or two knives, cut in margarine until mixture forms coarse crumbs.

6. 6

   Store airtight in the refrigerator up to 3 months or freeze up to 1 year.

7. 7

   When ready to use, stir and spoon into measuring cup. Makes about 12 cups.

8. 8

   CHOL.; 1,077MG SOD; 3G FIBER. LACTO

9. 9

   Preheat oven to 200 degrees.

10. 10

    In medium bowl, mix milk, orange juice concentrate and egg.

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    Add Baking Mix and stir until ingredients are moistened.

12. 12

    Batter will be lumpy.

13. 13

    Heat griddle or large heavy skillet over medium-high heat until hot or until a few water drops sizzle on surface.

14. 14

    Lightly grease griddle or pan.

15. 15

    For each pancake, pour about 1/4 cup batter onto hot griddle.

16. 16

    Cook 1 1/2 to 2 minutes, until many bubbles appear on surface and edges look dry.

17. 17

    Before turning pancakes, lift edges to check undersides are golden brown.

18. 18

    Turn pancakes and cook 3 to 4S seconds more, until undersides are golden brown.

19. 19

    Transfer pancakes to baking sheet, cover loosely with foil and keep warm in oven while cooking remaining batter.

20. 20

    Serve with maple syrup.

21. 21

    PER PANCAKE: 102 CAL.; 4G PROT.; 3G TOTAL FAT (1G SAT.

22. 22

    FAT); 16G CARB.; 25MG CHOL.; 110MG SOD.; 1G FIBER.

23. 23

    OVO-LACTO Variations: This recipe also can be used for waffles; reduce milk to 3/4 cup.

24. 24

    Preheat oven to 375 degrees. Grease 12 standard muffin pan cups.

25. 25

    Pour baking mix into large bowl. In medium bowl, mix milk, orange