Holiday Pancake Mix

Prep Time: 10 to 30 minutes

Makes: About 11 cups mix

8 cups white or whole wheat flour (I use ground soft white wheat)

3/4 cup shortening powder

3/4 cup dehydrated fat-free milk (if using instant, double the amount)

3/4 cup white or brown sugar

2/3 cup dehydrated whole eggs or dehydrated scrambled egg mix

1/3 cup baking powder

2 1/2 tsp salt

1. Mix the ingredients well and place in storable container (I use the back of a spoon to get rid of the lumps from the eggs or you can try sifting them). We recommend an empty #10 can (with lid) or a 120 oz. Snapware. (I use an 11-cup square Modular Mates from Tupperware.) Label and use within six months.

2. To prepare, add equal amounts of water to dry ingredients or to your preference (I make it a little thinner than I want since it thickens after standing a few minutes).

For a little variety, add to the batter: fresh, frozen, or freeze-dried blueberries or raspberries, sliced fresh or freeze-dried bananas, chopped apples and a dash of cinnamon, etc...

For topping ideas: try this or this.

I have been looking for a pancake/waffle mix that is comparable to the Krusteaz Buttermilk Pancake and Waffle Mix. Or even a pancake recipe that is just as light and fluffy. Usually you have to separate the eggs and beat the egg whites until stiff. Too much work for me when I can buy Krusteaz. However, I have wanted the benefits of whole wheat in Krusteaz and so haven't been buying it. I found this recipe on the Emergency Essentials website and love it. It is just as light and fluffy as Krusteaz, but I can grind my own wheat and it's way cheaper! I made a few modifications or clarifications to the directions, but for the original, click here.