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.)

German Pancakes

6	eggs--beaten
1 cup	milk
1 cup	flour
1/4 tsp	salt
4 tbs.	butter--the recipe calls for 8 tbs--I can't do it!

Preheat oven to 400 F. Melt the butter in a 9x13 pan in the oven. Mix eggs, milk, flour and salt in a blender, or beat in a bowl by hand until well mixed. Pour into pan with butter, and bake for 20 minutes. oven and top with powdered sugar, fruit, or Nauvoo syrup. Serve with sliced ham or bacon and fresh fruit.

Sugar Crumb Breakfast Cake

Cake

1 1/4 cup	flour
1 1/4 tsp	baking powder
1/4 tsp.	salt
1/4 cup	butter or margarine softened
2/3 cup	sugar
1	egg
1/3 cup	milk
1 tsp	vanilla

Crumb Topping
Mix dry ingredients. Cut butter in to the mixture until crumbly.

1/4 cup	flour
2 tbs.	powdered sugar-preferrably
1/2 tsp.	cinnamon
3 tbs.	butter
1/4 cup	nuts if desired
1/4 cup	coconut if desired

Combine the dry ingredients. In a separate bowl blend the next 5 ingredients, until soft and creamy. Add the dry ingredients, and blend just until everything is mixed, but slightly lumpy. Spoon into an 8" round, microwaveable dish. Top with crumb topping. Bake uncovered in microwave for 5 minutes. If no turn table, turn dish after 2 1/2 minutes. Don't over cook, but center should be firm to the touch.