If I have to cook...

4 cups flour  1 tablespoon + 1 teaspoon baking powder  ¾ cup Sugar 1 teaspoon salt 6 large eggs, separated 3 cups whole milk ¾ cup (12 T, 1½ sticks) unsalted butter, melted 1 tablespoon clarified butter, melted 2 teaspoons pure vanilla extract 1 tablespoon vegetable oil 1 teaspoon orange extract (or swap with almond!) Melt the unsalted butter and clarified butter together. Set aside to cool. Brush your waffle iron with vegetable oil. Turn it on and preheat it according to its instructions.  Clinton St. recommends a very hot iron, so I tried a hotter setting for these waffles and felt it worked well. (I also like to turn my oven onto its warm setting so that if some waffles are ready before people are ready they can wait on the rack in a warm oven.) Whisk together the flour, baking powder, sugar and salt. Set aside. In a separate bowl, whisk together the egg yolks, milk, vanilla and orange extracts. Whisk in the melted butters. ...

8x8 pan 1 Cup pancake flour 1/3 C sugar 1 egg 1/3 C milk 1/4C melted butter Mix all together adding butter last. Sprinkle with topping. Topping - 1/2 C light brown sugar 1/2 Tbsp cinnamon 1/2 C flour 4 Tbsp soft butter Bake at 375 for 25 min or until done.

Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl.  Stir together to blend well.  Store in a large airtight container.  Use within 6-8 months. Pancakes 1  1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg  yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in.  Makes 10 1/4 inch pancakes

1C butter 1C cream 1C sugar Heat until boils for a minute then remove from heat and add 1/2 tsp vanilla

Maple butter:  1 cup real maple syrup (grade B is best) 2 sticks cold, unsalted butter, cut into cubes Heat the syrup over medium heat.  Add the cold butter to the warm syrup by whisking in a few cubes at a time until the sauce is smooth and all of the butter is incorporated Turn off the flame and keep the sauce in a warm place until ready to serve. It will keep for at least two  months in the refrigerator. Never boil the syrup.  ( Clinton   Street  Baking Co)

1 C pancake flour 1/3 C sugar 1 egg 1/3 C milk 1/4 C melted butter Mix all together adding butter last Sprinkle with topping Topping: 1/4 C light brown sugar 1/4 Tbsp cinnamon 1/4 C flour 2 Tbsp soft butter ***x2 topping for 8x8 pan; x4 topping for 9x12 Bake at 375 F for 25-30 min