Hodgson Mill Whole Wheat Pancakes

I have tried every recipe on the back of the Hodgson Mill Insta-Bake Whole Wheat Variety Baking Mix with Buttermilk. That was a mouthful. I like them all, but the pancake recipe is my favorite. The great thing is you don't even have to follow the recipe and the pancakes are fabulous!

Hodgson Mill Pancakes
Original Recipe
2 c Hodgson Mill Insta-Bake Baking Mix
2 eggs
1-1/4c milk
2 T vegetable oil
2T sugar (optional)

Combine all ingredients in a mixing bowl until smooth. Pour 1/4c batter onto medium hot griddle or non-stick frying pan. Cook until dry around the edges and bubbles begin to break on surface. Turn; cook until golden brown. Yield 10-12 pancakes. For thinner pancakes: add milk to batter until desired consistency is reached.

I use the Hodgson Mill directions as a guide. I have substituted:

• Yogurt for the milk, and then added a bit of water to thin the batter.
  
• Applesauce with cinnamon instead of oil
• Always add cinnamon
• Always leave out the sugar
• 1 egg instead of 2, or just the white of the second
  
• I have even just used water and egg and still not bad. A little rubbery and flat but edible (it's all science). So I thin the batter to make a crepe. To serve, I spread a bit of peanut butter on one side, top with fruit and roll up like a crepe.
  

In the summer I use this flour to make zucchini bread. Never a crumb left.