Spending a day making mixes like this one leaves me extra
time to play with our girls or help them with homework.
This simple blend of ingredients produces moist
fluffy pancakes with a hearty wheat taste.
| --Connie Fox | Tampico, Illinois |
| 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 |
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 mix (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 cupfulls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup. Yield: 11 pancakes.