The most important part of any day is breakfast. Especially for an athlete, a good breakfast will set you up for success during the day. Pancakes can be made quickly and will provide a good solid base for the runner's diet. When growing up, my mother had found a "Make A Mix " cookbook which provided recipes for how you could make your own mix that was normally bought in the supermarket. Yes, while DIY is something of a rage today, it is not new. This cookbook goes back to the 1960's!
The "Make A Mix" cookbook had a recipe for Bisquick. It was easy to make. I ended up modifying their recipe with some concepts from an old Runner's World Cookbook where they made an enriched bread dough. The result is a hearty bisquick good for pancakes and waffles.
This makes a good amount and it can be stored in plastic containers. We had a pair of Tupperware containers that worked very nicely for us. If we made a batch of pancakes with the results of the mix, the two containers stored the remainder of the mix for pancakes or waffles the next time.
4 coups of unbleached wheat flour
3 cups of whole wheat flour
1 cup of corn meal
1 cup of wheat germ
5 tablespoons of baking powder
1 and one third cup of powered milk
4 teaspoons of salt
1 and 1 half cup of vegetable shortening
Add the dry ingredients to a large mixing bowl. Stir with a wire whisk to combine the ingredients.
Add the shortening in chucks on the top. Use a kitchen mixer to incorporate the shortening into the dry ingredients. The mix will change from a powdery look to tiny clumps as the shortening is mixed in.
Use this mix with egg and milk to make your hearty and tasty pancake or waffles mix.
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