Whole Wheat Pancake Mix with Apple Cider Syrup

Growing up, we often had pancakes on Sunday morning so this was a natural fit for last Sunday's breakfast.  These pancakes were outstanding and the apple cider syrup was so easy and a big hit!  Notice that the recipe for the pancake mix makes 3 cups of mix and you only need 1 cup for a making.  (I learned the hard way and had to triple the additional ingredients).  If you don't need three cups of mix, the flour mixture will keep in a well-sealed container.  Hope you like them, we sure did!

Whole Wheat Pancake Mix
Ingredients for mix:
2 c. all-purpose flour
1 c. whole wheat flour
1/4 c. sugar
1 t. baking soda
1 t. salt
1 t. ground cinnamon

Additional ingredients for pancakes (per 1 cup of mix):
1 egg
3/4 c. milk
1 t. vanilla

Directions:
In a large bowl, combine the first six ingredients.  Blend thoroughly.  Store in an airtight container in a cool, dry place for up to three months.  This mix makes approximately 3 servings (6 pancakes per 1 cup of mix).

To prepare pancakes:  in a small bowl, whisk egg, milk and vanilla.  Whisk in 1 cup of pancake mix.

Pour batter by 1/4 cupfuls onto a lightly greased pan.  Set to low heat.  Turn when bubbles form on top of pancakes.  Cook until second side is golden brown.

Apple Cider Syrup:
1/4 c. sugar
2 t. cornstarch
2/3 c. apple cider
1 cinnamon stick
dash ground nutmeg

In a small saucepan, combine the sugar, cornstarch and cider until smooth.  Add cinnamon stick.  Bring to a boil over medium heat;  cook and stir for 2 minutes until thickened.  Discard cinnamon stick.  Stir nutmeg into syrup.  Pour into a bottle with a tight fitting lid and store in the refrigerator for up to two months.  

Source:  The Comfort of Cooking