This is a recipe that I grew up with. We used it primarily for pancakes and to this day they are still my favorite. The best part of this mix is you can use it for many different things. It originally came from the “Make-a-Mix” cookbook which included recipes for muffins, bread, etc.
Today I’m just going to give you the recipe I use for pancakes. Keep in mind this is very off-the-cuff. Precision isn’t needed here, which is what makes it great. In fact, Seth loves making these for Sylvie who in turn loves to eat them! Today I’ll also include a fabulous recipe for blueberry sauce just as a bonus. Breakfast doesn’t get much better than this!
- 6 cups whole-wheat flour
- 3 cups all-purpose flour
- 1 1/2 cups instant nonfat dry milk
- 1 tablespoon salt
- 1 cup sugar
- 1/2 cup wheat germ
- 1/4 cup baking powder
- 2 cups vegetable shortening
Combine wheat flour, white flour, dry milk, salt, sugar, wheat germ, and baking powder. Mix well. Cut shortening in with a pastry blender. Makes about 14 cups.
- Wheat Mix
Mix equal parts wheat mix and Bisquick*, add an egg, and enough water to make the batter a good consistency. Stir just enough to get all the major lumps out. If you’re making a lot or just a pancake worth or so, you’ll want to adjust the egg amount accordingly, but for an average sized recipe, you won’t need to worry about it.
*You can eliminate the Bisquick and make these using only the wheat mix, but the texture of the pancakes isn’t as good and they’ll be more crumbly.
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/3 cup water
- 2 cups blueberries (or other berries, fresh or frozen)
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over french toast, pancakes, waffles, or dessert of your choice.