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Wheat Pancake Mix

"Spending a day making mixes like this one leaves me extra time to play with our girls or help them with homework," comments Connie Fox of Tampico, Illinois. The simple blend of ingredients produces moist fluffy pancakes with a hearty wheat taste.

22 ServingsPrep: 40 min.

Ingredients

6 cups whole wheat flour
3 cups all-purpose flour
1-1/2 cups nonfat dry milk powder
1 cup sugar
1/2 cup toasted wheat germ
1/4 cup baking powder
1 tablespoon salt
2 cups shortening
ADDITIONAL INGREDIENTS (FOR EACH BATCH OF PANCAKES) :
1 egg
1-1/2 cups water
Maple syrup

Directions

In a large bowl, combine the first seven ingredients. Cut in
shortening until mixture resembles coarse crumbs. Store in an
airtight container in a cool dry place for up to 6 months. Yield:
17-3/4 cups (about 6 batches).
To prepare pancakes: Place 2-3/4 cups mix in a large bowl. Combine
the egg and water; stir into mix just until moistened. Pour batter
by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on
top; cook until second side is golden brown. Serve with syrup.
Yield: 17-3/4 cups (about 6 batches).

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Wheat Pancake Mix (continued)

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

Nutrition Facts: 1 serving (3 each) equals 427 calories, 20 g fat (5 g saturated fat), 60 mg cholesterol, 603 mg sodium, 51 g carbohydrate, 5 g fiber, 12 g protein.