Breakfast is the most important meal of the day, right? But so easy to skip if you get out of bed at the last possible minute, like I do. I find having “instant” options on hand makes breakfast more of a sure thing, for my whole family.
After you try these whole wheat pancakes, you’ll find the mix you’ve been getting at the grocery store bland and disappointing. When you first make the mix, it seems like too much. You’ll think it looks like a year’s supply, but you might find you’re eating pancakes more often than you used to. They’re really that yummy. I can’t wait for the Huckleberries to come on.
Thoroughly mix the following ingredients in a large bowl, and store the mix in an airtight container.
- 12 C whole wheat flour
- 4 C powdered milk
- 1 C dehydrated whole egg powder
- 1 C dehydrated butter powder (yep, it exists and it’s a miracle)
- 1 C baking powder
- 1 C sugar
- 1 T salt
- 2 C wheat bran, optional, I usually don’t add it to the mix, but rather to individual batches when I feel we need it.
Mix with enough water to make a pourable batter, and cook as you would store bought pancake mix.
I found my dehydrated ingredients at my local Walmart, but they are also usually available at restaurant supply stores. If you can’t find the dehydrated ingredients locally, a google search will yield about a zillion results.