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You can enjoy the convenience of store bought pancake mix without all the added extra salt and preservatives. Simply stir up a batch of this delicious mix to keep on hand in your pantry. Store the entire batch in a large glass or plastic canister or divide it into smaller portions to make cooking much simpler. Each cup of prepared mix makes approximately 5 large pancakes. These are soooooo good!

8 cups all purpose flour
4 cups whole wheat flour
1 1/3 cups sugar
2 Tablespoons cinnamon
1/4 cup baking powder
1 Tablespoon baking soda

Stir the ingredients together in a large mixing bowl, making sure to combine them well. Store the mix up to six months in a cool dry spot in a large glass or plastic canister or divide it into smaller one or two cup portions in smaller containers to make cooking much simpler.

TO MAKE PANCAKES

To each cup of dry mix add 1 beaten egg and 1/2 to 3/4 cup milk. The amount of milk you use determines the texture of the pancakes. More milk results in thinner less fluffy pancakes.

Spoon or ladle onto a hot griddle or nonstick pan. Turn when bubbles form and start to dry. Cook until golden. Keep cooked pancakes warm until serving. Top with butter or margarine and syrup for a traditional breakfast. Can also top with fruit puree, nut butter or fresh fruit for a healthier meal.

You can also find Recipes for basic batters in almost any cookbook. I usually dress them up a bit by adding some chopped up fresh fruit, nuts, or even chocolate chips. Sometimes a little vanilla extract and a dash or two of cinnamon are good too.

Jiffy Corn Muffin Mix can also be used to prepare inexpensive delicious pancakes according to the directions on the package. I usually prepare 2 packages at a time and add 1/2 cup of blueberries to the batter. These are so good with butter and syrup.

Learn more about this author, Kathy H.
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