Pancakes are a weekend staple in our household, chocolate chip to be specific. Like everyone else, we're trying to be a bit healthier in the new year. (Heck, we were trying to be a bit healthier at the end of last year, but that's nearly impossible with the holidays.) I had wanted to make this mix from Food in Jars for years and finally made it as a few Christmas gifts. We samples the leftovers that didn't fit in the jars and were pleased with the results.
We made another double batch for us. I've included the mix recipe as well as the instructions for making the pancakes themselves. I actually make 1/3 of the recipe as that serves enough for our smaller family. These pancakes do freeze well, though, and reheat for an super-quick breakfast.
3 cups whole wheat flour
1 cup white flour
2 cups toasted wheat germ
1 cup cornmeal
1/2 cup cane sugar
2 Tbsp. salt
3 Tbsp. baking powder
2/3 cup millet, toasted
Preheat oven to 350ºF. Toast millet about 8 minutes, stirring at least once. Combine all ingredients together once anything toasted has cooled to room temperature. Keep mix refrigerated or frozen to maintain freshness.
To prepare pancakes, whisk together 3 eggs, 1 cup milk and 2 Tbsp. canola oil. Fold in 2 cups of pancake mix. Cook pancakes on a hot griddle, flipping once. Makes about 18 small pancakes.