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Homemade Pancake Mix

Wendy Mink of Huntington, Indiana uses whole wheat flour to bring extra flavor to the flapjacks at her breakfast table. "My family particularly likes the blueberry banana variation," she says.

14-16 ServingsPrep/Total Time: 25 min.

Ingredients

4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda
ADDITIONAL INGREDIENTS FOR PANCAKES:
1 egg
3/4 cup 2% milk
ADDITIONAL INGREDIENTS FOR BLUEBERRY BANANA PANCAKES:
1 egg
3/4 cup 2% milk
1 medium ripe banana, mashed
3/4 cup blueberries

Directions

In a large bowl, combine the first five ingredients. Store in an
airtight container in a cool dry place for up to 6 months. Yield:
6-7 batches of pancakes (about 6-3/4 cups total).
To prepare pancakes: Contents of mix may settle during storage. When
preparing recipe, spoon mix into measuring cup. In a small bowl,
whisk egg and milk. Whisk in 1 cup pancake mix.
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

2 of 2

Homemade Pancake Mix (continued)

Directions (continued)

golden brown. Yield: about 6 pancakes per batch.
To prepare blueberry banana pancakes: Contents of mix may settle
during storage. When preparing recipe, spoon mix into measuring cup.
In a large bowl, combine the egg, milk and banana. Whisk in 1 cup
pancake mix. Fold in blueberries. Cook as directed above. Yield:
about 8 pancakes per batch.

Nutrition Facts: 3 plain pancakes equals 258 calories, 4 g fat (1 g saturated fat), 84 mg cholesterol, 448 mg sodium, 47 g carbohydrate, 3 g fiber, 10 g protein.