Pancake Mix

5 T Powdered Sugar
4 C Flour
3 T Baking Powder
2 tsp Baking Soda
1 tsp Salt

1. Mix all ingredients in large bowl with whisk or fork until fully incorporated.
2. Store in airtight container such as Ziplock or tupperware.

To make 8 pancakes: In bowl mix:
1 C Dry Pancake Mix
1 Egg
1 C Milk
1 tsp Vanilla
1 T Melted Butter

1. Heat pan to medium high heat.
2. Add butter or oil for cooking and let heat up.
3. Pour batter (I like using 1/4 C measuring cup to pour batter, but to each thier own)
4. When edges are dry and you see bubbles in the batter, flip and cook through otherside.
5. Serve hot with favorite toppings! :)

Tip: If you have any leftovers, freeze them. On weekday mornings when you are in a hurry, put them frozen into your toaster and TADA, pancakes again!

Optional add-ins:
Sliced/mashed bananas
Berries (If frozen, thawed and drained so batter does not get watered down)
Chocolate chips
Nuts (pecans, walnuts, sunflower seeds)
Shredded Coconut
Grated apples or carrots
Pumpkin puree (substitute 1/2 cup for 1/2 C of milk)
Peanut Butter
Instant Coffee Granules
Cocoa Powder (2 tsp per 8 pancakes)
Be creative!!! :)

I love this recipe because it is easy to remember. The mix is a 5,4,3,2,1 ratio and to make you add 1 of everything! :)

Courtesy ovenless chef.