John is an author, cook and baker, and the Founder of Preppy Kitchen- a digital food and family-focused brand that empowers and inspires people who enjoy cooking at all skill levels. This recipe is from his new cookbook, Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes.

George’s Pancake and Waffle Mix

Makes about 12 waffles or pancakes

Dry Mix:

2¼ cups (270g) all-purpose flour

¼ cup (50g) granulated sugar

1 tablespoon baking powder

¾ teaspoon salt

Pancake and Waffle Batter:

½ cup (113g) unsalted butter, plus more for the pan

1⅔ cups (398ml) whole or non-dairy milk

1 large egg

2 teaspoons vanilla extract

2½ cups Dry Mix

1. For the Dry Mix: In a large bowl, whisk together the flour, sugar, baking powder and salt. To store, transfer to an airtight container and keep in the pantry for up to 6 months.

2. For the Pancake and Waffle Batter: Place the butter in a large microwave-safe mixing bowl and microwave in 20-second intervals until melted. Whisk in the milk, egg, and vanilla until well combined.

3. Add the Dry Mix and stir with a spatula until no dry spots remain. A few small lumps are totally fine!

4. For Pancakes: Place a pat of butter in a large pan and warm over medium-high heat. Once melted and bubbling, scoop about ⅓ cup of batter for each pancake into the hot pan. (You’ll likely have to cook them in a few batches.)

5. Cook for a few minutes until bubbles have started to form on the top and the bottom is golden brown. Flip the pancake over and cook for 1 minute more or until golden on the bottom. Add more butter as you make additional pancakes.

6. For Waffles: Preheat your waffle iron. If it has multiple settings use a higher heat or darker setting for crisper waffles.

7. Once hot, light spray the waffle iron with cooking spray or brush with melted butter. Drop ⅓ cup of batter into the center of the waffle iron. Cook until golden brown and crispy.

8. Serve the pancakes or waffles with additional butter and maple syrup

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