Pancake Mix

Ingredients:
3 cups all-purpose flour
3 teaspoons baking soda
4 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 Tablespoon sugar (optional)
2 cups whole wheat or oat flour, or a combination of both
1 cup Seven whole grain cereal (available at health food stores)
1 cup cornmeal
4 Tablespoons wheat germ (optional)

In a Large mixing bowl, sift the all-purpose flour with the baking soda, baking powder, salt and optional sugar.
Drop in the remaining flour, cereal, cornmeal, and wheat germ and stir until thoroughly blended. Store in airtight container and if using wheat germ Refrigerate. Makes 7 1/2 cups, enough for 15 batches of 5 pancakes.


Pancakes

Ingredients:
1 Tablespoon Butter of Margerine
1 egg
1/2 cup nonfat yogurt, buttermilk, sour cream, or milk
1/2 cup Pancake mix

Set griddle or skillet over medium heat and melt the butter or margerine. Lightly beat the egg with the yogurt, buttermilk, sour cream or milk. Add the pancake mix and stir just until smooth.
Ladle the batter onto the skillet. Turn the pancakes when you see air bubbles on the surface. (about 1 minute) Remove from heat 1 minute after flipping.


Pancake Specials:

Apple-walnut pancakes: Toss chopped walnuts, sliced apples and 1/2 teaspoon of cinnamon into the batter.

Cranberry Orange Pancakes: Add 1/2 cup cranberries, 1 Tablespoon Orange juice, and a teaspoon of orange zest to the batter.

Banana Pancakes: Top pancakes with sliced bananas before flipping.

Pumpkin Pancakes: Mix 2 Tablespoons of mashed pumpkin and 1 teaspoon of allspice into the batter.

Blueberry Pancakes: Stir 1/2 cup fresh or frozen blueberries into the batter before cooking.