February 8, 2010 - 5:00 AM
In today's Discount Diva column, MoneySmart reader Bronwen Battaglia shared an idea for saving time and money when it comes to feeding her three hungry sons.
Instead of buying pre-packaged mixes, such as Bisquick and Swiss Miss, Battaglia takes time to measure out batches of her own scratch recipes and stores them in labeled containers. When it's time for pancakes or hot cocoa, she merely takes the dry mixes off the shelf and adds the wet ingredients as she would with any store-bought box mix.
Not only does this bit of advanced planning save money and add convenience, it allows Battaglia to control the amount of sugar and preservatives her kids eat, and lets her incorporate more healthful whole-wheat flour.
Here are two of the recipes she has perfected for her family:
4 cups nonfat dry milk
1 cup granulated sugar
¾ cup cocoa powder
¼ tsp salt
¼ tsp cinnamon
Blend ingredients in a food processor until it resembles a fine powder. Store in air-tight container.
To prepare: Stir three tablespoons of mix with six ounces of hot water.
2 cups whole wheat flour (or a combination of part wheat, part oatmeal flour)
4 cups unbleached white all-purpose flour
½ cup sugar
¼ cup baking powder
1 tablespoons salt
To prepare a big batch (approximately 20 pancakes): In a medium bowl, combine: 2 ½ cups mix, 2 cups milk (or more), 2 eggs, 2 tablespoons oil (vegetable, canola, or mild olive). Gently stir ingredients together. Do not over mix. Let batter stand for at least 5 minutes. It will thicken up. Add more milk if necessary. Ladle 1/2 cup or so of batter on to hot griddle. Flip once bubbles are visible and edges appear dry.
Substitute buttermilk or sour milk* for milk and add 1 tsp Baking Soda to mix.
Mash a banana in bowl before adding other ingredients.
Add a dash of cinnamon or diced pear and grated fresh ginger.
While first side is cooking, drop a few fresh or frozen blueberries on to the pancake.
Add a few tablespoons of ground flax seed to the batter.
---Samantha Maziarz Christmann