Pancake or Waffle Mix

3 ½ c flour (can be all white or half and half with wheat flour)
¼ c sugar
4 tsp. baking powder
2 tsp baking soda
1 tsp salt
Mix all together. Can be stored for up to 3 months. I use this mix all the time. I either just store the mix in a container in the pantry or I make up a whole bunch of waffles or pancakes and put them in the freezer. They can then go from the freezer to the toaster to warm up.

Pancakes
1 cup of mix
1 egg
1 T melted butter
1 c milk
¼ tsp vanilla

Waffles
1 cup of mix
1 egg
1 T melted butter
¾ c milk¼ tsp vanilla

Pumpkin Pancakes

http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx
INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. 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.

German Pancakes

6 eggs, beaten
1 cup flour
1 cup milk
1 teaspoon salt
1 cube butter/margarine
Melt one cube butter/margarine in a 9 x 13 inch pan. Mix eggs, flour, milk, and salt together well. Pour egg mixture into pan with melted butter. Bake at 375 degrees for 20 – 30 minutes until they are crawling up the sides of the pan.