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Last November I came across this recipe in one of my
favorite cookbooks, thought it would provide a pleasant alternative to our
breakfast cereal routine, and rapidly came to appreciate the convenience it
gives to my mornings on those days when we just want something other than
cereal.
Further, it is easy to alter the ingredients to provide
greater nutrition with increased fiber and protein compared to typical
store-bought pancake mixes.
Give it a try! I
think you may agree.
Pancake Mix,
makes 2 lb of mix
from More With Less Cookbook, (c) 1976
Combine in a large bowl:
6 c. flour
1 Tbsp. salt
6 Tbsp. baking powder
(equal to 1/4 c. plus 2 Tbsp.)
6 T. sugar
2 c. powdered milk
Mix well and store in airtight container on cupboard shelf.
To use:
Combine in a bowl:
1 egg (beat w/ a
fork)
1 c. water
2 Tbsp. melted fat or
oil
1 1/2 c. pancake mix
Fry on a hot ungreased griddle. (I preheat my skillet while mixing up the
morning's pancake batter.) Serves 3-4.
Notes:
• I make half a recipe when I use the mix, and this serves
myself and my two year old son well with one or two small pancakes
leftover. Of course, since you can't use
only half an egg, I use a whole egg and simply reduce the amount of water I add
by a small amount.
• Throw into the batter a handful or two of dried cherries
and/or cranberries to add some sweetness.
Your kids might still ask for syrup, but you won't need any with these
in the mix.
• Add about 1/2 c. cooked pumpkin puree + 1-2 tsp. pumpkin
pie spice to make "pumpkin pie pancakes" (as my son calls them);
taste good, but tricky to cook as they tend to brown before the centers are
completely done to my liking; probably would help if I increased the water a
bit to thin the batter - the pumpkin makes it thicker
• Replace one third white flour (2 c.) with buckwheat flour,
whole wheat flour, oatmeal, or rye flour and cornmeal.
• Replace one sixth of the flour (1 c.) with soy flour
(increases protein content)
• Add 1 c. wheat germ to the recipe
Here is the flour variation
that I've used thus far:
2 c. white flour
2 c. wheat flour
1 c. soy flour
1 c. multigrain cereal
(plus the salt, baking powder, sugar, and powdered milk - as
indicated in the recipe)
