Cook : 00:15
Make up a batch of this mix and you’always be ready to make pancakes in a flash.
6 cups (720 g) whole wheat pastry flour
1½ cups (210 g) cornmeal
½ cup (100 g) sugar
1½ cups (102 g) nonfat dry milk
2 tablespoons (28 g) baking powder
Combine all ingredients and store intightly covered jar. To cook, add 1 cup water to 1 cup mix; use less water if youwant a thicker pancake. Stir only untillumps disappear. Lightly coat a nonstick
skillet or griddle with nonstick vegetableoil spray and preheat until drops of coldwater bounce and sputter. Drop batter todesired size and cook until bubbles formand edges begin to dry. Turn only once.
Yield: 16 servings
Each with: 7 g water; 256 calories (4% fromfat, 14% from protein, 82% from carb); 9 gprotein; 1 g total fat; 0 g saturated fat; 0 gmonounsaturated fat; 0 g polyunsaturated fat; 55g carb; 6 g fiber; 10 g sugar; 272 mg phosphorus;196 mg calcium; 3 mg iron; 221 mg sodium; 314mg potassium; 187 IU vitamin A; 45 mg vitaminE; 0 mg vitamin C; 1 mg cholesterol