from Recipes from the Old Mill by Sarah E. Myers and Mary Beth Lind
Pancake Mix:
4 cups flour
2 cups any stone-ground flour: buckwheat, whole wheat, rye, or cornmeal
1 Tbsp salt
6 Tbsp sugar
6 Tbsp baking powder
2 cups instant nonfat dry milk
Mix well and store in airtight container in a cool place.
Pancake Batter:
1 egg
1 cup water
2 Tbsp oil
1 1/2 cups pancake mix
Beat together egg, water, and oil.
Add pancake mix. Stir just until mix is moistened.
Fry on a hot non-stick griddle
Hints: I reversed my flours so there was less of the white flour. I also just added the egg, water and oil directly to the pancake mix and then mix it all together.
