Pancakes or Waffles for Breakfast

There is nothing more filling than a good size serving of pancakes or waffles drizzled with maple syrup or honey for breakfast. Most often we will simply have an oatmeal or a granola cereal for a quick breakfast. But there are times when one is just craving for more. With three young kids in the family, it is necessary to have some variety but it should be something that is easy and can be made ahead so prep time is cut in half if possible.

I collect recipes from everywhere that I can find - some from newspaper clippings, some from online searches, some from the back of labels, and then some from books I've collected throughout the years.

This is a modified version of a recipe I found on making Pancake and Waffle Mix. The mix is easy enough to prepare ahead, perhaps on a weekend. I would usually make a big batch, store it in ziploc bag with date and recipe labels on the outside of the bag. This mix will stay fresh for as long as the oldest ingredients used in the recipe but in our family, this wouldn't last long.

Country Pancake and Waffle Mix

3 cups whole wheat flour
2 cup unbleached all purpose flour
1 cup rolled oats
1 cup corn meal
2 Tbsp flax seeds (optional)
8 tsp baking powder
4 tsp baking soda
2/3 cup sugar
2 tsp salt
1 Tbsp golden raisin (optional)
1 Tbsp ground nuts (optional)


To prepare:
Mix 1 cup of the Country Pancake and Waffle Mix with 1 beaten egg, 1 Tbsp. vegetable oil or melted butter, 3/4 or 1 cup milk or buttermilk and 1 tsp maple syrup or vanilla. Milk can be adjusted to suit the desired consistency.
Double this recipe for a bigger batch.

Optional ingredients
I love adding flaxseeds to whatever I'm cooking or baking. It has mild flavor but rich in nutrients that boosts the immune system and helps to head off cancer. A sprinkle of ground walnuts or any kind of nuts and some raisins also add texture to the mix.