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I copied @Kim Shook recipe. I'll try it soon.  I don't make pancakes or waffles very often and usually use (Formerly know as Aunt Jemima) brand. I usually have to throw it away because I use it so little, it passes its expiration date. Since it uses only added water, I can make small amounts but I know scratch made are considered better and this looks like a good one.

PS: FWIW Bread flour has higher gluten content, Ideal for yeast breads.  Lower gluten flours, like Southern type flours

are better suited for use with baking soda/ powder as leavening.  AP flour is a compromise between the other two kinds of flour.  It works OK for either kind of baking but not as well suited for either kind.

I copied @Kim Shook recipe. I'll try it soon.  I don't make pancakes or waffles very often and usually use (Formerly know as Aunt Jemima) brand. I usually have to throw it away because I use it so little, it passes its expiration date. Since it uses only added water, I can make small amounts but I know scratch made are considered better and this looks like a good one.

PS: FWIW Bread flour has higher gluten content, Ideal for yeast breads.  Lower gluten flours, like cake flour are better suited for use with baking soda/ powder as leavening.  AP flour is a compromise between the other two kinds of flour.  It works OK for either kind of baking but not as well suited for either kind.

I copied @Kim Shook recipe. I'll try it soon.  I don't make pancakes or waffles very often and usually use (Formerly know as Aunt Jemima) brand. I usually have to throw it away because I use it so little, it passes its expiration date. Since it uses only added water, I can make small amounts but I know scratch made are considered better and this looks like a good one.

PS: FWIW Bread flour has higher gluten contend, Ideal for yeast breads.  Lower gluten flours, like cake flour are better suited for use with baking soda/ powder as leavening.  AP flour is a compromise between the other two kinds of flour.  It works OK for either kind of baking but not as well suited for either kind.

I copied @Kim Shook recipe. I'll try it soon.  I don't make pancakes or waffles very often and usually use (Formerly know as Aunt Jemima) brand. I usually have to throw it away because I use it so little, it passes its expiration date. Since it uses only added water, I can make small amounts but I know scratch made are considered better and this looks like a good one.

PS: FWIW Bread flour has higher gluten contend, Ideal for yeast breads.  Lower gluten flours, like cake flour are better suited for use with baking soda/ powder as leavening.