Whole Wheat Pancake Mix

Whole Wheat Pancake Mix

25 cups whole wheat pastry flour
1 ¼ cups baking powder
¼ cup salt
6 2/3 cups powdered milk

Combine all ingredients very well in a large bowl. Transfer to zip type freezer bags, label. Store in freezer to keep flour fresh.

To make one batch:

3 cups mix
2 eggs
¼ cup olive oil
2 cups water

Combine mix, eggs and olive oil. Add half the water, stir and only add enough of the remaining water to achieve the consistency you desire. Bake on a hot skillet. Serve with butter and real maple syrup!

Variations:

Banana Pancakes:
Add:
1 cup mashed bananas (approx. 2 large bananas) to one batch of pancake batter.

Blueberry Pancakes:
Add:
1 cup fresh or frozen blueberries to one cup of pancake batter.

Chocolate Chip Pancakes:
Add:
½ to 1 cup chocolate chips to one batch of pancake batter.

Pumpkin Pancakes:
Add:
1t cinnamon
½ t ginger
To dry mix.
Add:
1 cup pureed pumpkin to one batch of pancake batter.

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