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Whole-Grain Pancake Mix

Yield: 12 cups
Prep 15 mins
Whole-Grain Pancake Mix
  • 4  cups  whole-wheat flour
  • 2  cups  all-purpose flour
  • 1  cup  toasted wheat germ
  • 1  cup  wheat bran
  • 1  cup  buttermilk powder
  • 2  tablespoons  baking powder
  • 2  teaspoons  salt
  • 1  teaspoon  baking soda
  • 1 1/2  cups  plain or butter-flavored shortening

1. In a large mixing bowl combine whole wheat flour, all-purpose flour, wheat germ, wheat bran, buttermilk powder, baking powder, salt, and baking soda. Stir until well combined.

2. Use a pastry blender to cut shortening into flour mixture until mixture resembles coarse crumbs. Store in an airtight container in the refrigerator for up to 6 weeks.

3. To use, spoon lightly into a measuring cup and level off with a straight-edged spatula. Makes 12 cups.

Whole-Grain Pancakes
  • 1/4  cup  water
  • 2  egg yolks
  • 1 2/3  cups  Whole Grain Pancake Mix
  • 2  egg whites

1. In a large mixing bowl combine water and egg yolks. Add Whole Grain Pancake Mix. Stir just until combined but still lumpy.

2. Beat egg whites to stiff peaks; gently fold into batter, leaving a few puffs of egg white. Do not overbeat.


4. Heat a griddle, for each pancake use 1/4 cup batter. Cook over medium heat until pancakes are golden brown, turning to cook second side when pancakes surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).

Nutrition Facts (Whole-Grain Pancake Mix)
  • cal. (kcal) 268,
  • Fat, total (g) 15,
  • chol. (mg) 4,
  • sat. fat (g) 4,
  • carb. (g) 29,
  • fiber (g) 4,
  • pro. (g) 7,
  • sodium (mg) 363,
  • calcium (mg) 131,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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