This mix makes a great pancake or waffle, and it's a nice way to rotate the wheat in your food storage.
2 c. all-purpose flour
1 c. yellow cornmeal
1 c. whole wheat flour
3 t. baking powder
1 t. baking soda
1 t. salt
4 T flaxseed (optional)
To make the mix, sift all of the ingredients except the flaxseed. our the mix into a large canister and stir in the flaxseed. Store on the kitchen counter, unrefrigerated.When you're ready to make the pancakes, heat the griddle while you mix the batter. For 12 pancakes, combine 1 cup mix with 1 cup buttermilk, milk, yogurt, sour cream, or a combination and 2 beaten eggs.
At this point you can add 2 T. wheat germ and 1 T. molasses. Spray your pan with Pam and start pancaking!
When bubbles appear and the surface and the batter begins to look dry, flip the pancakes and cook about 1 minute more. Serve with maples syrup, honey, jam, or ricotta cheese.
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