4 1/2 ts Baking powder
3 c Unbleached all-purpose
Flour
3 ts Baking soda
2 c Whole wheat or oat flour or
(a combination of both
1 1/2 ts Salt
1 c Seven grain cereal
1 c Cornmeal
(stoneground is best
4 tb Wheat germ (optional)
1 tb Sugar (optional)
(See below for remaining)
Measure all ingredients into bowl of food processor and blend for 30
seconds; open lid and stir by hand to be sure ingredients are thoroughly
mixed and process again for 30 seconds. Store mixture in airtight container
for later use. If using wheat germ in mixture, mixture should be kept in
the refrigerator. Recipe makes about 7 1/2 cups. WHEN READY TO MAKE
PANCAKES: For about 6 medium size pancakes, lightly beat one egg with 1/2
cup nonfat yogurt, buttermilk, sour cream, milk or a combination. Stir in
1/2 cup of the pancake mix. Do not overstir. ADDITIONS: Any of the
following can be stirred into the batter: 1 Tablespoon of applesauce, a
grated apple or pear; 1 Tbl sunflower seeds; 1 Tbl chopped walnuts or
pecans; 1 thinly sliced banana; 1/2 cup drained crushed pineapple; 1 Tbl
molasses; 1 Tbl pumpkin puree.
Yields
10 Servings