This weekend Leanne and I spent a good deal of time in the kitchen. We made 8 loaves of bread, 2 zucchini coffee cakes (1 1/2 of them are now cut up and in the freezer for an easy breakfast), peanut butter oatmeal cookies and my latest adventure was to make my own bulk pancake mix. As the cooler weather is approaching I am thinking more about hot breakfasts but also quick ones too. Mornings are busy around here. We tried out the pancake mix for Saturday’s breakfast and it worked just fine! The kids are looking forward to having pancakes more often! Here is the recipe..
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
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! Yum!!
1 cup mashed bananas (approx. 2 large bananas) to one batch of pancake batter.
1 cup fresh or frozen blueberries to one cup of pancake batter.
Chocolate Chip Pancakes:
½ to 1 cup chocolate chips to one batch of pancake batter.
½ t ginger
To dry mix.
1 cup pureed pumpkin to one batch of pancake batter.