This favorite breakfast recipe come from Make-A-Mix Cookery by Karine Eliason, Nevada Harward, and Madeline Westover

First prepare the WHEAT MIX

6 cups whole-wheat flour
3 cups all-purpose flour
1-1/2 cups instant nonfat dry milk
1 tablespoon salt
1 cup sugar
1/2 cup wheat germ
1/4 cup baking powder
2 cups vegetable shortening

In a large bowl, combine all ingredients except the shortening. Mix well.
With a pastry blender, cut in shortening until evenly distributed.
Put in a large airtight container. Store in a cool dry place.
Use within 10-12 weeks. Makes about 14 cups of WHEAT MIX.


1 egg, slightly beaten
1-1/2 cups water
2 1/4 cups WHEAT MIX

Combine egg and water in medium bowl. Stir in WHEAT MIX until just
moistened. Cook on a hot oiled griddle or nonstick pan about 3 to 4
minutes, until browned on both sides. Makes about fifteen 4-inch pancakes.

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