Lemon-Oatmeal Pancake Mix
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A shelf-stable pancake mix of baking mix, milk powder, quick oats, sugar and dried lemon zest. Pack it in a mason jar with a cooking label, handy for gifting.
Ingredients
Mix
- 2 cups Bisquick-style baking mix
- 1/2 cup nonfat milk powder
- 1/2 cup quick-cooking oats
- 2 tablespoons sugar
- 2 teaspoons dried lemon zest
To cook (whole batch, 12-14 pancakes)
- 3 cups pancake mix
- 1-3/4 cup water
- 2 slightly beaten eggs
Smaller batches
- 6-8 pancakes: 1-1/2 cups mix 3/4 cup water, 1 egg
- 3-5 pancakes: 1 cup mix 6 Tbs water, 1 egg
Equipment
- mixing bowl
- mason jars
- zip-top bags
- skillet
Directions
- Put all the mix ingredients in a bowl and stir well.
- Spoon the mix into a quart mason jar or zip-top bag.
- Add a label with the cooking directions.
- To cook, stir the eggs, water, and mix together until just moist.
- Cook them the way you would any pancakes.
Notes
Dry mix: airtight in a cool, dry place, use within 6 months. Leftover batter: refrigerate, use within 1 day. Cooked pancakes: refrigerator 3 to 4 days. Contains milk powder and a Bisquick-style mix (has shortening) in a 6-month shelf mix.
Nutrition
Serving: 37g | Calories: 117kcal | Carbohydrates: 21g | Protein: 4.6g | Fat: 1.7g | Saturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 244mg | Potassium: 115mg | Fiber: 0.9g | Sugar: 6.8g | Vitamin A: 46IU | Vitamin C: 0.2mg | Calcium: 111mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 2 slightly beaten eggs; nonfat milk powder counted as nonfat dry milk, quick-cooking oats counted as rolled oats. Brands and portions vary, so use it only as an approximation.
