1. Homemade Crepe Mix (Dry Pantry Blend)
Dry Mix Ingredients
2 cups all-purpose flour
2 tbsp sugar (optional — omit for savory crepes)
½ tsp salt
Mix well and store in an airtight jar or container.
Shelf Life: Up to 6 months in a cool, dry place.
To Make Crepes (From the Mix)
For each batch (makes about 12 crepes):
1 cup dry crepe mix
1 ½ cups milk (any kind)
2 large eggs
1 tbsp melted butter (plus more for cooking)
½ tsp vanilla extract (optional for sweet crepes)
Instructions:
In a bowl, whisk together milk, eggs, melted butter, and vanilla (if using).
Gradually whisk in 1 cup of dry crepe mix until smooth and lump-free.
Let the batter rest for 10–15 minutes (optional but helps texture).
Heat a nonstick pan over medium heat and lightly butter it.
Pour about ¼ cup batter into the center, tilting the pan to spread evenly.
Cook for 30–45 seconds until edges lift easily, then flip and cook for another 15–20 seconds.
Flavor Variations
Sweet Vanilla Crepes: Add 1 tsp vanilla + 1 tbsp sugar.
Chocolate Crepes: Mix 2 tbsp cocoa powder into the dry mix.
Savory Crepes: Add ½ tsp garlic powder + ½ tsp herbs (basil, thyme, or parsley).
Matcha Crepes: Add 1 tbsp matcha powder.
Buckwheat Crepes: Replace ½ cup flour with buckwheat flour for nutty flavor.
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2. Homemade Pancake Mix (Dry Pantry Blend)
Dry Mix Ingredients
2 cups all-purpose flour
3 tbsp sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
Mix all ingredients and store in an airtight jar or container.
Shelf life: Up to 3 months in a cool, dry place.
To Make Pancakes
For each batch (makes about 8 pancakes):
1 cup dry pancake mix
¾ cup milk (or buttermilk for extra fluffiness)
1 egg
2 tbsp melted butter or oil
½ tsp vanilla extract (optional)
Instructions:
In a bowl, whisk milk, egg, and melted butter together.
Add 1 cup of pancake mix and stir until just combined (a few lumps are okay).
Heat a lightly greased griddle or pan over medium heat.
Pour ¼ cup batter per pancake; cook until bubbles form on top, then flip and cook until golden brown.
Variations
Blueberry Pancakes: Add ½ cup fresh or frozen blueberries.
Chocolate Chip Pancakes: Add ¼ cup mini chocolate chips.
Banana Pancakes: Stir in 1 mashed ripe banana
Cinnamon Pancakes: Add 1 tsp cinnamon + pinch of nutmeg.
Protein Pancakes: Mix in 1 scoop vanilla protein powder.
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Here’s a delicious and fluffy Homemade Waffle Mix — perfect for storing in your pantry or gifting in a jar! 
3. Homemade Waffle Mix (Dry Pantry Blend)
Dry Mix Ingredients
2 cups all-purpose flour
3 tbsp sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
Mix all ingredients thoroughly and store in an airtight container or jar.
Shelf Life: Up to 3 months in a cool, dry place.
To Make Waffles
For each batch (makes about 6 waffles):
1 cup waffle mix
¾ cup milk (or buttermilk for extra flavor)
1 large egg
2 tbsp melted butter or oil
½ tsp vanilla extract (optional for sweet waffles)
Instructions:
In a bowl, whisk together milk, egg, butter, and vanilla (if using).
Add 1 cup of waffle mix and stir until just combined — small lumps are fine.
Preheat your waffle iron and lightly grease it.
Pour batter and cook until golden brown and crisp.
Flavor Variations
Buttermilk Waffles: Use buttermilk for a tangy, rich flavor.
Chocolate Waffles: Add 2 tbsp cocoa powder + a handful of chocolate chips.
Blueberry Waffles: Fold in ½ cup fresh or frozen blueberries.
Cinnamon Sugar Waffles: Add 1 tsp cinnamon and 1 tbsp brown sugar.
Savory Cheese Waffles: Add ¼ cup shredded cheddar + pinch of garlic powder.
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4. Homemade Biscuit Mix (Dry Pantry Blend)
Dry Mix Ingredients
4 cups all-purpose flour
2 tbsp baking powder
1 tsp baking soda
1½ tsp salt
1 tbsp sugar (optional, for slightly sweet biscuits)
1 cup shortening, cold butter, or a mix of both
Instructions (for storing the mix):
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Cut in the shortening or butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Store in an airtight container or jar in a cool, dry place for up to 2 months, or in the fridge for up to 6 months.
To Make Biscuits
For each batch (makes about 8 biscuits):
2 cups biscuit mix
¾ cup milk or buttermilk
Instructions:
Preheat oven to 425°F (220°C).
In a bowl, mix the biscuit mix and milk just until combined (don’t overmix).
Turn out onto a floured surface, gently knead a few times, and pat to about ½-inch thick.
Cut with a biscuit cutter and place on a baking sheet.
Bake 10–12 minutes, until golden brown.
Variations
Cheddar Herb Biscuits: Add ½ cup shredded cheddar and 1 tsp dried herbs.
Garlic Butter Biscuits: Brush tops with garlic butter before baking.
Sweet Biscuits: Add 2 tbsp sugar + 1 tsp vanilla extract
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