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Multi Grain 'Cakes

1 3/4 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
1 c HODGSON MILL UNBLEACHED WHITE FLOUR
3/4 c HODGSON MILL OAT BRAN HOT CEREAL
1/2 c HODGSON MILL YELLOW CORN MEAL
1/2 c HODGSON MILL SOY FLOUR
1/4 c finely chopped sunflower kernels or nuts 
1/4 c granulated or brown sugar 
2 tsp baking powder
1 1/2 tsp salt 
1 tsp baking soda

Combine ingredients with large wire whisk or whisk attachment on mixer. Store refrigerated in a sealed container—up to four weeks.

Makes about 22 oz. or 5 cups mix.

Nutrition Information: One cup mix (4.25 oz.) has: 421 calories; 15 g. protein; 7 g. fat; 1 g. saturated fat; 11 g. fiber; 84 g. carbohydrates; 10 g. sugars; 0 cholesterol; 445 mg. potassium; 884 mg. sodium; 152 mg. calcium.

Tips for great pancakes:

  • Do not over mix the batter. Mix just until the dry mix is mixed with the liquids.
  • Spray with a nonstick cooking spray or grease the skillet/griddle. Then preheat it to 350 degrees F.
  • Sprinkle fruit or nuts onto each pancake just before flipping.
  • Turn the pancake only once, when bubbles appear on the surface and edges are dry.

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