Almond Pancake

2 1/2 C. all−purpose flour

1 C. whole wheat flour

1 C. finely ground almonds

2/3 C. baking powder

1/3 C. granulated sugar

1 T. salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable

7 1/2 cups pancake mix, enough for 3 batches of

pancakes.

Give with the following recipe for pancakes.

Pancakes

2 1/2 C. pancake mix

1 1/4 C. water

1 egg

2 T. vegetable oil

In a medium bowl, combine all ingredients, and stir just until moistened.

Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup

batter onto griddle and cook until top of pancake is full of bubbles and underside is

golden brown. Turn with a spatula and cook until remaining side is golden brown.

Regrease griddle as necessary. Serve with butter and syrup. Yields about 1 dozen

5−inch pancakes.