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Hearty Pancake Mix Recipe

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Wheat flour, crushed cornflakes and old-fashioned oats create the multigrain mixture for this filling flapjacks from Mavis Diment of Marcus, Iowa. Served with butter and syrup, the golden cakes will keep your family going.

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Hearty Pancake Mix Recipe

Prep/Total Time: 5 min.

Yield: 25 Servings

5 5

Ingredients

5 cups all-purpose flour
1-1/2 cups whole wheat flour
1-1/2 cups finely crushed cornflakes
1 cup old-fashioned oats
2 tablespoons sugar
1 tablespoon baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
ADDITIONAL INGREDIENTS (for each batch of pancakes):
1-1/2 cups milk
1 egg
1 tablespoon vegetable oil

Directions

In a large bowl, combine the first eight ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches (7-1/2 cups total).
To prepare pancakes: In a bowl, combine 1-1/2 cups mix, milk, egg and oil; whisk just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Yield: 10 pancakes.

Editor's Note: Contents of pancake mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Nutritional Facts 1 serving (2 each) equals 234 calories, 7 g fat (2 g saturated fat), 52 mg cholesterol, 353 mg sodium, 35 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Hearty Pancake Mix in Quick Cooking May/June 2003, p33

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