View source for Whole Wheat Mix For Pancakes and Biscuits

Submitted by Flossie Epley<br>
Country of origin: USA<br>

'''Ingredients'''<br>
8 cups all-purpose flour<br>
2 cups whole wheat flour<br>
1 cup nonfat dry milk <br>
1/3 cup baking powder <br>
1/4 cup sugar<br>
1 Tbsp salt<br>
2 cups shortening<br>

'''Directions'''<br>
In large mixing bowl, thoroughly stir together flours, dry milk, baking powder, sugar and salt. Cut shortening into dry ingredients until mixture resembles coarse meal. Store in covered container up to 6 weeks at room temperature. To measure, stir mixture lightly. Spoon into measuring cup; level with spatula.<br>
'''To Make Pancakes''': Beat 1 egg into a bowl; add 1 cup water. Stir in 2 cups Mix. Beat smooth. Bake on hot, lightly greased griddle, using 1/4 cup batter for each pancake. Makes 8.<br>
'''To Make Biscuits:''' In mixing bowl, make a well in 1 1/2 cups of Quick Mix. Add 1/3 cup water all at once. Stir quickly with fork just until dough follows fork around the bowl. Dust hands with some additional flour. Shape dough into a ball. Divide into 6 equal portions. Pat each into a round patty about 3" in diameter. Melt 1 Tbsp butter or margarine in a large heavy skillet over low heat; add patted biscuits. Cook slowly, uncovered, until brown on bottom, about 10 minutes. Turn and bake on other side until biscuits are baked through, about 10 minutes longer. Serve with butter and honey, if desired.<br>

*preparation time: 20 minutes
*makes: 13.5 cups of mix
*Linda Bobo's recipe from the '81 PTA cookbook.