Cranberry buttermilk pancake mix
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A gift jar of white and whole wheat flour, buttermilk powder and dried cranberries. Add water and two eggs for eight servings of pancakes.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup buttermilk powder
- 1/2 cup dried cranberries chopped
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon cinnamon
- Dash salt
Equipment
- mixing bowl
- airtight jar
- skillet
Directions
- Spoon the flour lightly into the measuring cup and level the top.
- Put all the ingredients in a large bowl and stir until well blended.
- Store tightly covered. Attach the instructions below to a gift tag.
Notes
Spray a griddle or large skillet with nonstick cooking spray and heat to 350 degrees F. Add 1 3/4 cups water and 2 eggs to the mix; beat until smooth. Pour about 1/4 cup batter onto the hot griddle for each pancake. Cook 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on the surface; cook 1 1/2 to 2 minutes more. Safety: buttermilk powder is a dairy powder and can go stale or rancid; store airtight and cool.
Nutrition
Serving: 61g | Calories: 190kcal | Carbohydrates: 35g | Protein: 7.4g | Fat: 2g | Saturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 293mg | Potassium: 174mg | Fiber: 1.3g | Sugar: 11g | Vitamin A: 84IU | Vitamin C: 0.4mg | Calcium: 102mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 2 eggs; buttermilk powder counted as dry buttermilk. Brands and portions vary, so use it only as an approximation.
