Wendy Mink of Huntington, Indiana uses whole wheat flour to bring extra flavor to the flapjacks at her breakfast table. "My family particularly likes the blueberry banana variation," she says.
Ingredients
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 2/3 cup sugar
- 2 tablespoons baking powder
- 1 tablespoon baking soda
- additional ingredients for pancakes:
- 1 egg
- 3/4 cup 2% milk
- additional ingredients for blueberry banana pancakes:
- 1 egg
- 3/4 cup 2% milk
- 1 medium ripe banana, mashed
- 3/4 cup blueberries
Directions
- In a large bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. <b>Yield:</b> 6-7 batches of pancakes (about 6-3/4 cups total).
- <b>To prepare pancakes:</b> Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a small bowl, whisk egg and milk. Whisk in 1 cup pancake mix.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. <b>Yield:</b> about 6 pancakes per batch.
- <b>To prepare blueberry banana pancakes:</b> Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine the egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above.
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