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Whole-wheat pancake mix

Blueberry whole-wheat pancakes (Jonathan Wiggs/Globe Staff, food styling by Sheryl Julian)
September 2, 2009

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Makes 3 cups dry mix, or enough to make 20 pancakes

Keep this healthful pancake mix, made with whole-wheat flour and nonfat dry milk, in an airtight container in the pantry (or find a recipe for whole wheat pancakes). Both the flour and dried milk add natural sweetness. If, after breakfast, you have leftover cooked pancakes, freeze them between sheets of waxed paper in a zipper bag. To reheat, take out of zipper bag, remove the waxed paper, and microwave the pancakes for 45 seconds.

1 cup whole-wheat flour
1 cup all-purpose flour
3/4 cup nonfat dry milk
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon ground cinnamon (optional)
1. In a large bowl combine the whole-wheat and all-purpose flours, dry milk, baking powder, salt, and sugar. Add the cinnamon, if you like.

2. Store in airtight container. Debra Samuels