Pancake, waffle and scone mix

From: Marisa McClellan at Table Matters

I haven't tried this yet. This is a bookmark.

Home made dry baking mix:

• 2 cups whole wheat flour
  3 cups whole wheat pastry flour
  2 cups honey toasted wheat germ (or substitute regular toasted wheat germ)
  1 cup quick oats (or substitute rolled oats pulsed in the blender for 30 seconds)
  3/4 cup cane sugar
  2 tablespoons salt
  3 tablespoons baking powder
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• Mix all ingredients and store in an airtight jar or zip lock bag in the refrigerator. The dry mix will keep 6-8 weeks if stored appropriately.

Pancakes:

3 eggs

• 2 cups milk
  2 tablespoons vegetable oil, plus more for greasing
  3 cups dry mix
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Whisk eggs, milk and oil together. Fold in dry mix and stir until just combined.

Heat griddle over a medium-high flame and lightly grease with vegetable oil. Drop small portions of pancake batter onto griddle and cook pancakes for 2-3 minutes on the first side, 1-2 minutes on the other side.

Waffles:

See link.

Drop Scones:

1/4 cup cold butter
1 1/2 cups milk
1/4 cup dried cranberries
zest of one lemon
3 3/4 cup dry mix

Preheat oven to 350 degrees.

Measure mix into a large bowl. Cut butter into small cubes and add to the bowl. Using a pastry blender, blend the butter into the mix until it resembles damp, lumpy sand.

Stir milk into the mixture using a fork until fully combined. Add cranberries and lemon zest.

Drop dough onto a ungreased cookie sheet (this batch makes enough dough for 8 medium-sized scones). Bake for 12-15 minutes, until just browned.

Optional: Portion scones onto cookie sheet but do not bake. Instead, slip the cookie sheet into the freezer. Once frozen, remove the scones from the sheet and place in a zip lock bag. To prepare, replace frozen scones on a cookie sheet and bake for 18-20 minutes.