Whole Grain Griddle Mix

I use this for my pancakes.  I mix up a triple batch and put it in a empty red plastic Folger's coffee can.  I write the recipe with permanent marker on one side and instructions for what to add to the mix on the other. That way I always have the instructions and don't have to hunt for them.

Basic Mix:
3 1/2 cups flour (can mix unbleached flour and whole wheat flour or make it with all whole wheat flour)
1/3 cup sugar
3 tablespoons baking powder
1 tsp. salt
1 envelope nonfat dry milk (makes one quart - 1 1/3 cups)
1/2 cup oat bran (uncooked hot cereal)

     Sift the flour, sugar, baking powder, and salt.  Stir in the dry milk and oat bran until well blended.  Store in refrigerator.

To Make 8 to 12 Griddle Cakes:
 Heat skillet until a drop of water dances on it.  Lightly coat with oil.
Beat until well blended:  1 egg
                                     1 tablespoon melted butter or oil
                                      3/4 cup water
Stir mix before measuring and measure out 1 1/4 cups mix into bowl.  Pour liquid ingredients into mix and stir until smooth.  Add up to 1/4 cup water if batter seems too thick.  Batter should pour readily from a spoon.  Add berries if you want (blueberries).  Bake the cakes until bubbles form on top. Turn them and brown on the second side.  Serve with your favorite topping.

These waffles have a little more "body" to them, thicker texture, and one will probably be enough.

To Make 4 Waffles:
3/4 cup water
2 egg yolks
3 tablespoons melted butter
1 1/2 cups mix
2 egg whites, beaten until stiff

Mix water, egg yolks and melted butter.  Add the mix and stir until smooth.  Fold in the beaten egg whites.

Heat the waffle iron and spray or coat with oil.  Spoon about 1/2 cup batter over the bottom grid, bake until it stops steaming.  To them all warm until ready to serve, arrange them on a cookie sheet in a warm oven in a single layer.  Stacking the waffles makes them soggy.