Who doesn’t like pancakes? It is definitely a comfort food and a great breakfast food to add to your food storage. There are a lot of different pancake mixes out there to choose from and of course, making your own from scratch. I prefer Bisquick. Below is the recipe for the pancakes we prepare for food storage. This recipe will feed 4-6 adults.
- 2 cups Bisquick Pancake Mix
- 4 tablespoons Milk Powder
- 2 tablespoons OvaEasy Eggs
- 5-6 tablespoons sugar
- 2 cups of water
- 2-4 tablespoons of cinnamon (You will need to experiment making the pancakes to see how much cinnamon your family likes in their pancakes. Mine likes a lot!)
- 2 cups of dehydrated or freeze-dried fruit of your choice. Some that we use are; strawberries, blue berries, bananas, pineapples, raspberries. (If you want to omit the cinnamon and add the fruit in the pancakes you must rehydrate fruit first. We just top them with fruit or have the fruit on the side.)
- In a quart size jar layer Pancake mix, milk powder, eggs, sugar and cinnamon. Shake the jar a little to pack it down.
- Add the fruit of your choice in a sandwich baggie and put on top of dry ingredients.
- Seal Jar with Vacuum sealer using jar attachment or with an Oxygen absorber.
Cooking Instructions For Label:
- Remove dehydrated fruit and place in a bowl. Add just enough water to rehydrate fruit.
- Add 2 cups water to jar and replace lid. Shake until mixed well. If mix is still to thick, add water a teaspoon at a time until desired consistency. (We like ours thick for thicker pancakes.)
- Heat skillet and spray with cooking spray. Cook as you would normally make pancakes.
Idea for a complete breakfast:
In a separate quart size jar you can add hash-browns and some Ova Easy eggs in a baggy so you can have eggs and hash-browns to go with your pancakes. 🙂
If sealed properly these will last 1-2 years in your food storage. The fruit will last longer. Please feel free to share your pancake ideas in the comment section below. 🙂