Ingredients
5
5 servings
- •3 cups all-purpose flour
- •4 teaspoons ground cinnamon
- •2.25 tablespoons white sugar
- •2 tablespoons baking powder
- •1.25 teaspoons salt
- •0.75 cup milk
- •1 egg
- •2 tablespoons vegetable oil
Instructions
- In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months.
- To make Batter for Cinnamon Pancakes: In a medium bowl, combine milk, egg, vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutritional Facts
Per 5 servings
- Calories: 382
- Carbohydrate: 67g
- Fat: 8g
- Fiber: 3g
- Protein: 10g
- Sugar: 8g
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