Pancake Mix

HOMEMADE PANCAKE MIX

• 2 cups whole wheat flour

• 1 cup white flour

• 4 tablespoons sugar

• 4 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

Combine the ingredients in a mixing bowl and transfer to a quart canning jar or other appropriate jar with a tight fitting lid.

You should also add a label to the jar telling the recipient how to make the pancakes. I made a label with pretty thorough instructions for making pancakes because I didn’t know if a younger or older family member might be getting the gift in our exchange. The main instructions you want to give are to make the pancakes using 3/4 cup of the mix with a 1/2 cup of milk and 1 egg. Here’s the instructions I put on my label.

To Make Pancake Batter Combine:
3/4 cup Pancake Mix
1/2 Cup Milk
1 Egg
(More or less milk can be used to make a thicker or thinner batter)
Pour the batter onto a hot griddle or fry pan using about 1/8 cup to 1/4 cup per pancake. When bubbles start to form on top, flip the pancake and brown on the other side. Makes approximately 6 to 8 pancakes.
For a larger batch that makes approximately 12 to 14 pancakes, combine 1-1/2 cups of the mix, 1 cup milk, and 2 eggs.

Gravy Mix

Ready Gravy Mix

 

Don't you sometimes wish you had gravy to accompany a meaty main dish, or to pour over noodles or potatoes? Sure, you can buy jars of prepared gravy at the market, but often, they go bad before you can use them up. That's why our Test Kitchen loves the Ready Gravy Mix recipe. This dry mix keeps up to 6 months, so anytime you yearn for chicken or beef gravy, you can stir up a portion.

48 ServingsPrep/Total Time: 15 min.

Ingredients

• 3 tablespoons beef or chicken bouillon granules
• 3/4 cup plus 1 tablespoon all-purpose flour
• 1/4 to 1/2 teaspoon pepper
• ADDITIONAL INGREDIENTS (for each batch):
• 4-1/2 teaspoons butter
• 3/4 cup cold water

Directions

• In a small bowl, combine the bouillon, flour and pepper. Store in an
• airtight container in a cool dry place for up to 6 months. Yield: 8
• batches (1 cup total).
• To prepare gravy: In a small saucepan, melt butter. Add 2 tablespoons
• gravy mix. Cook and stir until lightly browned, about 1 minute.
• Whisk in water until smooth. Bring to a boil; cook and stir for 2
• minutes or until thickened.
• Yield: 3/4 cup.

Nutrition Facts: 2 tablespoons prepared gravy (prepared with reduced-sodium beef bouillon granules) equals 35 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 87 mg sodium, 2 g carbohydrate, trace fiber, trace protein.