WHEAT PANCAKE MIX

Wheat Pancake Mix image

"Spending a day making mixes like this one leaves me extra time to play with our girls or help them with homework," comments Connie Fox of Tampico, Illinois. The simple blend of ingredients produces moist fluffy pancakes with a hearty wheat taste.

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 17-3/4 cups (about 6 batches).

Number Of Ingredients 12

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Ingredients

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 large egg
1-1/2 cups water
Maple syrup

Steps:

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 (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 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 427 calories, Fat 20g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 603mg sodium, Carbohydrate 51g carbohydrate (14g sugars, Fiber 5g fiber), Protein 12g protein.