Pancakes from the Pantry
PANCAKE MIX:
4 cups quick-cooking oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup packed brown sugar
1 cup nonfat dry milk powder
3 tablespoons baking powder
2 tablespoons ground cinnamon
5 teaspoons salt
1/2 teaspoon cream of tartar
PANCAKES:
2 eggs
1/3 cup vegetable oil
2 cups Pancake mix (above)
1 cup water
1. In a large bowl, combine mix ingredients. Store in an airtight container.
Yield: 8 cups (4 batches of pancakes).
2. To make pancakes: Beat eggs in a small bowl. Gradually beat in oil. Add mix alternately with water; mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle on medium-low heat; turn after 2 minutes. Cook until second side is browned.
Yield:10 pancakes per batch.