For dry pancake mix: Whisk together and put into an airtight container, such as a jar, lidded plastic container, or resealable plastic bag. Yield: 9 cups. Store in refrigerator (see note).
For pancakes: In a medium size mixing bowl, whisk egg, milk, and oil together until combined. Add 1 cup of dry mix and whisk until just combined. Some small lumps will remain. Adjust consistency by adding more milk.
Heat a griddle over medium heat. Pour 1/4 cup of pancake batter onto hot pan and cook for 3 minutes or until bubbles appear and do not disappear. Flip and cook for another 2 minutes or until cooked through. The length of cooking time will depend on how hot your griddle is.
Notes
Makes about 9 cups of dry mix.
Nutrition information calculated for half of one batch of pancakes, prepared as directed with one cup of mix, one egg, 2/3 cup milk, and 2 tablespoons oil.
We recommend that this pancake mix be stored in the refrigerator to prevent the whole wheat flour from becoming rancid.