At holiday time, you can measure the batch into pretty containers — old canning jars are perfect for this purpose — attach a nice hand-written label and recipe with a ribbon, and consider it done. The deluxe version? Just add a little package of dried fruit or a tiny bottle of maple syrup.
Flaxseed Pancake and Waffle Mix
Start to finish: 10 minutes
Makes 4 cups of mix
2 cups whole-wheat flour
1 cup all-purpose flour
1 cup flax meal
2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon table salt
Into a medium bowl, sift together all of the ingredients. Transfer the mix to a 1 quart glass bottle or canning jar and screw on the lid. Attach the recipe (below) with a ribbon.
FLAXSEED PANCAKES OR WAFFLES
Wrapped tightly in plastic, these pancakes and waffles also freeze nicely, so consider making a double batch.
Start to finish: 10 to 15 minutes
Makes 6 large (3 1/2- to 4-inch) or 12 small (1 1/2- to 2-inch) pancakes, or 4 large waffles (depending on the manufacturer's instructions)
2 tablespoons unsalted butter or 2 tablespoons vegetable oil
1 cup milk
1 large egg
1 1/2 cups flaxseed pancake and waffle mix
Freshly cut fruit or berries and pure maple syrup, to serve
If using butter, in a small saucepan over medium heat, cook the butter until it is light brown in color and has a nutty in aroma. If using oil, skip to the next step of the recipe.
In a medium bowl, whisk the milk and egg. Add the pancake mix, then mix with a spoon, stirring just until the ingredients are combined. Stir in the browned butter or oil.
To make pancakes, heat a large nonstick skillet brushed with oil or coated with cooking spray over medium-high heat. Reduce the heat to medium and ladle either 1/4 cup or 1/8 cup portions of the batter into the pan (depending on whether you want large or small pancakes). Let the pancakes cook for 1 to 2 minutes, or until small bubbles appear on the surface. Flip, then cook for another 1 to 2 minutes, or until golden on the second side.