Last week we fed Andy's football linemen breakfast - 20 boys - so I tried a new pancake mix recipe that used ingredients I had at home. I was able to prepare the mix ahead of time and it stores like other dry pancake mixes. The taste was great with a little crisp to the texture from the oil. I bet it will make great waffles, too! We had a few extras, which I froze, and the kids have been putting them in the toaster for a quick, hot breakfast before school. This one will be a new staple in our house.
Instructions
Combine the following dry ingredients in a plastic container or gallon-sized bag and shake to mix well
( I stirred them together in a big bowl then poured into a bag):
12 c. flour
4 c. dry instant powdered milk
3/4 c. baking powder
3/4 c. sugar
2 tablespoons salt
When you're ready to make the pancakes, use the following recipe:
1 1/2 c. of the dry mix (We like 2 cups for thicker cakes)
1 cup water
1 egg
2 tablespoons of vegetable oil
Cook the pancakes in a skillet or on a griddle. They are ready to flip when the top starts to bubble.
Write the recipe on the outside of the storage container for easy reference the next time you prepare pancakes. Store the dry mixture in a pantry or refrigerator until ready for use.
Read more: How to Make Homemade Pancake Mix | eHow.com http://www.ehow.com/print/how_2310641_make-homemade-pancake-mix.html#ixzz131jL8oEA
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