In the Heart of The Urban Homemaker newsletter we have been talking about food storage and building a pantry. The following recipe for pancake mix is a good example of how easy it is to put together good quality basic ingredients to make your own convenience mixes.
Quick Mix Pancake and Waffle Mix
8 Cups whole wheat pastry flour (packed if freshly milled) or other whole grain flour *
4 tsp salt
7 Tbsp baking powder
1/2 cup Sucanat or brown sugar
2 2/3 Cup dry milk powder
Combine the dry ingredients in a large mixing bowl and stir well to distribute the ingredients evenly. Store in a zipper-top freezer bag or other freezer container. Be sure to label the contents and include the recipe for making up the pancakes.
* Do not substitute hard winter wheat for pastry flour. The pancakes will be heavy and dense. Be sure to “pack” pastry flour into a measuring cup if it is freshly milled to get accurate measurements.
Making Pancakes or Waffles
1/3 cup oil, butter, or coconut oil
3 cups Pancake Mix (above)
2 Eggs
1 2/3 Cups water
Put all ingredients into a blender or large mixing bowl. Blend or stir until well mixed. Batter should be more thin than thick, adjust liquids if necessary so batter will be pourable.
Heat the griddle to medium hot. Make pancake size as desired. When the top of the pancake is bubbly, flip to the other side. Serve with syrup, honey, apple butter, fruit syrup, fresh fruit or other topping of choice.
Spiced Apple Pancake or Waffle Topping
3 apples, peeled, thinly or reconstitute dried apples so you have 3 cups
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup Sucanat, date sugar, or regular sugar
1/2 cup water or apple juice
In a medium saucepan over medium heat, combine all ingredients until the mixture reduces. This will be about 15 minutes. You can add 1/2 cup brown sugar until it is dissolved, if desired. Ladle the warm topping over pancakes or waffles and enjoy!
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