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Pancakes from the Pantry Recipe

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Need a gift for the breakfast lover on your list? Fix a batch of the pleasing pancake mix our home economists created—it'll serve up plenty of smiles. Use Mary Ayres' jars to package the mix as we did...and don't forget to attach the recipe for making the pancakes.—Taste of Home Test Kitchen

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Pancakes from the Pantry Recipe

Prep: 10 min. Cook: 5 min./batch

Yield: 13 Servings

10 5 15

Ingredients

PANCAKE MIX:
4 cups quick-cooking oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup packed brown sugar
1 cup nonfat dry milk powder
3 tablespoons baking powder
2 tablespoons ground cinnamon
5 teaspoons salt
1/2 teaspoon cream of tartar
PANCAKES:
2 eggs
1/3 cup vegetable oil
2 cups Pancake mix (above)
1 cups water

Directions

In a large bowl, combine mix ingredients. Store in an airtight container. Yield: 8 cups (4 batches of pancakes). To make pancakes: Beat eggs in a small bowl. Gradually beat in oil. Add mix alternately with water; mix well. Pour batter by 1/4 cupfuls onto a light greased hot griddle on medium-low heat; turn after 2 minutes. Cook until second side in browned. Yield: 8 cups (4 batches of pancakes). Yield: 10 pancakes per batch.

Originally published as Pancakes from the Pantry in Country Woman November/December 1996, p42

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