Ingredients:
- 4 cups quick cooking oats
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup non-fat dry milk
- 2 tablespoons ground cinnamon
- 1 tablespoon plus 1 1/2 teaspoons salt
- 3 tablespoons baking powder
- 1/2 teaspoon cream of tartar
Preparation:
Combine all ingredients and stir to mix well. Store in refrigerator. Makes about 8 cups.
Mixing Directions:
In a medium mixing bowl, beat 2 eggs. Beat in 1/3 cup of vegetable
oil gradually. Alternately beat in 2 cups pancake mix and 1 cup of
water. Using about 2 to 3 tablespoons of mix for each pancake, pour onto a lightly greased skillet or griddle over
medium-high heat; cook until the tops show broken bubbles around the edge and bottom is browned. Turn and cook about 2 to 3 minutes more, until golden
brown.
Makes about 12 5-inch pancakes.
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