Basic Whole Wheat Pancake Mix

4 cups whole wheat flour

2 cups all-purpose flour or whole wheat pastry flour

2/3 cups sugar

2 Tbsp baking powder

1 Tbsp baking soda

1/2 tsp salt

Place all ingredients in a ziplock bag and shake, or mix in an air-tight container. Make sure you mix the ingredients thoroughly so that you evenly distribute the baking soda and powder.

For pancake batter, whisk together:

1 cup of the mix

3⁄4 cups milk

1 egg

1 Tablespoon oil.

Use 1/3 cup of batter for each pancake. While they are cooking on the first side, you can drop a few blueberries (or mini chocolate chips, sliced bananas, strawberries, finely diced apples) on top. Flip over when they start to look done around the edges, or you see holes. After a minute or two, check the other side to see if it’s brown and ready. Try pure maple syrup (it is delicious) or melt some butter & honey together, to avoid “maple flavored” corn syrup. Store the dry mix in the freezer in an air-tight, labeled container.