Pancake Mix

Wheat Mix "Make A Mix Cookery" 1978

6 cups whole wheat flour
3 cups all purpose flour
1-1/2 cups instant nonfat dry milk (I use buttermilk powder)
1 tbs. salt
1 cup sugar
1/2 cup wheat germ (I usually don't have this and leave it out)
1/4 cup baking powder
2 cups vegetable shortening

In a large bowl all the dry ingredients and mix well. Cut in shortening with a pastry blender till evenly distributed (Fine textured). Store in a large airtight container. Use within 10-12 weeks.
Yield 14 cups mix.


Pancakes
1 egg slightly beaten
1-1/2 cups water
2-1/4 cups wheat mix

Beat egg into water, then add to wheat mix. Cook on hot oiled griddle. Yeilds 15 4" pancakes.


My Tofu Pancakes
1/2 of an 8 oz. (?) package silken tofu
2-1/2 cups water
2 eggs
3 cups wheat mix

In a 1 quart glass measuring cup measure the water, add 2 eggs and the tofu. Mix with electric hand blender, or measure and mix in a regular blender. Bend until there are no lumps of tofu. Pour into wheat mix, and stir until moistened, but batter is a little lumpy. Cook on hot buttered griddle. Yields enough for our family of 8!

(I'm guessing a little on the water measurement--when you add the eggs and tofu, the water line should be up at 3 cups or 3-1/4 cups. The batter is medium consistency not thick. If you get it too thin, just add a little more mix.)