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.

Cottage Cheese Zucchini Pancakes

(http://articles.philly.com/1990-09-02/food/25878500_1_zucchini-bread-dessert-recipes-onion)

2 c BZM (BASIC ZUCCHINI MIXTURE)

1 c drained cottage cheese

3 eggs, lightly beaten

2 T flour

Salt and pepper

Tomato sauce or sour cream to serve

Combine BZM, eggs, flour, salt and pepper. Fry heaping spoonfuls in hot vegetable oil until browned on both sides. Drain on paper towels and serve with tomato sauce or sour cream.