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Hearty Pancake Mix

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.

25 ServingsPrep/Total Time: 5 min.

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.

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Hearty Pancake Mix (continued)

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

Nutrition 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.