Oatmeal Pancake Mix
- In a large mixing bowl combine the flour, rolled oats, dry milk powder, baking powder, and salt. Stir until well combined. Use a pastry blender to cut shortening into flour mixture until mixture resembles coarse crumbs. Store in an airtight container for up to 6 weeks.
- To use, spoon lightly into a measuring cup and level off with a straight-edged spatula. Makes 12 cups.
From the Test Kitchen
For a special pancake mix, add 5 teaspoons of ground cinnamon to the dry mixture.
- In a medium bowl combine Oatmeal Pancake Mix, water, and egg. Stir just until moistened. Let stand 5 minutes to thicken slightly. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Makes 8 pancakes per batch.
Nutrition Facts (Oatmeal Pancake Mix)
- Per serving:
- 251 kcal cal.,
- 14 g fat
- (3 g sat. fat,
- 1 mg chol.,
- 339 mg sodium,
- 26 g carb.,
- 2 g fiber,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet