Homemade Whole Wheat Pancake Mix
Ingredients
- PANCAKE MIX
- 8 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup nonfat dry milk powder
- 1/3 cup baking powder
- 1/4 cup sugar
- 1 tbsp. salt
- 2 cups Crisco® All-Vegetable Shortening
- 2 sticks Crisco® Baking Sticks All-Vegetable Shortening
- PANCAKES
- Crisco® Original No-Stick Cooking Spray
- 1 large egg
- 1 cup water
Directions
- Step 1
COMBINE flours, milk powder, baking powder, sugar and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Store in covered container up to 6 weeks at room temperature.
- Step 2
To measure, stir mixture lightly. Spoon into measuring cup. Level.
- Step 4
SPRAY griddle or skillet with no-stick cooking spray. Heat over medium high heat.
- Step 5
BEAT together egg and water in a medium mixing bowl. Stir in 2 cups Homemade Crisco Whole Wheat Pancake Mix. Whisk until smooth.
- Step 6
POUR 1/4-cup batter for each pancake onto hot griddle to form 4-inch pancake. Cook 2 to 3 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook an additional 1 1/2 to 2 minutes or until golden brown.
PANCAKE PREPARATION
Serving size
(1 pancake)
- Calories 110
- Calories from Fat45g
- Total Fat 5g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 15mg
- Sodium 190mg
- Potassium 0mg
- Total Carbohydrates 13g
- Dietary Fiber 1g
- Sugars 1g
- Protein 3g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet