The pancake mix tastes fantastic, and there’s plenty of it to store.
Servings: 13 cups mix
10 cups all-purpose flour
1/2 cup sugar
2 tablespoons salt
2 1/2 cups nonfat dry milk powder
1/4 cup baking powder
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place.
Use within 6 to 8 months.
Makes about 13 cups of PANCAKE MIX.
To make Pancakes:
1 ½ c. pancake mix
1 egg, slightly beaten
1 c. water
3 T. vegetable oil
Put pancake mix in medium bowl.
Combine egg, water and oil in a small bowl.
Add egg mixture to mix.
Add more water for thinner pancakes.
Let stand 5 minutes.
Cook on a hot oiled griddle or fry pan about 3 to 4 minutes, until browned on both sides.
Makes 10 to 12 4-in pancakes.
Golden French Toast:
2 eggs, beaten
1 c. milk
1 c. pancake mix
10 slices bread
Butter for grill or pan
In a med. shallow bowl, combine eggs, milk and pancake mix, blend well.
Dip bread slices into the batter and cook on a hot, buttered griddle or pan for about 3 to 4 min. until lightly browned on both sides.
Makes 10 slices of French toast.
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