It may sound funny to some of you, but I like to make my mixes from scratch. That way I have both the advantages of quick, easy, and convenient and of fresh and unprocessed on my side. Almost any pancake can be made from a mix in this way. You simply store the dry ingredients and store it, then add the wet ingredients when you're ready to cook them. That's basically all the box of mix really is. I am just giving you one of a few examples here.
Ingredients:
4 cups quick cooking oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup non-fat dry milk
2 tablespoons ground cinnamon
1-1/2 tablespoons (equals 4½ teaspoons) salt
3 tablespoons baking powder
1/2 teaspoon cream of tartar
Makes about 8 cups.
Preparation:
1. Combine all ingredients and stir to mix well.
2. Store in refrigerator.
Makes about 12 5-inch pancakes.
Mixing Directions:
1. In a medium mixing bowl, beat 2 eggs.
2. Beat in 1/3 cup of vegetable oil gradually.
3. Alternately beat in 2 cups pancake mix and 1 cup of water.
4. Using about 2 to 3 tablespoons of mix for each pancake, pour onto a lightly greased skillet or griddle over medium-high heat; cook until the tops show broken bubbles around the edge and bottom is browned. Turn and cook about 2 to 3 minutes more, until golden brown.
