Pancake Mix

I inherited a wonderful cookbook from Grandpa Gabe when he passed away called "Make a Mix Cookery". We have loved making our own pancake mix from it just to save a bit in the grocery budget.




Pancake Mix
10 cups flour
2 1/2 cups instant nonfat dry milk
1/2 cup sugar
1/4 baking powder
2 T salt

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. label. Store in a cool, dry place. Use within 6-8 months. Makes about 13 cups of pancake mix.


When you are ready for some pancakes:
Perfect Pancakes
1 1/2 cups Pancake Mix (above)
1 egg, slightly beaten
1 cup water
3 T vegetable oil

Combine egg, water and oil. Add Pancake mix. Add more water for thinner pancakes. Blend well. Let stand 5 minutes. Cook on a hot oiled griddle about 3-4 minutes, until browned on both sides. Makes 10-12 4-inch pancakes.


**We love adding blueberries. Yum! (Brielle won't eat it if there are blueberries that she can see, so we puree them and make "purple pancakes.")**


For a healthier option:

Wheat Pancake Mix
6 cups whole-wheat flour
3 cups all-purpose flour
1 1/2 cups instant nonfat dry milk
1 T salt
1 cup sugar
1/2 cup wheat germ
1/4 cup baking powder
2 cups vegetable shortening


In a large bowl, combine whole-wheat flour, all-purpose flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 14 cups of wheat pancake mix.


Favorite Wheat Pancakes

1 egg, slightly beaten
1 1/2 cups water
2 1/4 cups wheat mix (above)


Combine egg and water in a medium bowl. Stir in wheat mix until just moistened. Cook on hot oiled griddle about 3-4 minutes until browned on both sides. Makes about 15 4-inch pancakes.