Cranberry Buttermilk Pancake Mix

• 1-1/4 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup dried cranberries, chopped
• 1/2 cup buttermilk blend powder
• 3 tablespoons sugar
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup sugar
• 4 teaspoons cornstarch
• 2 cups cranberry juice
• 1 cinnamon stick (3 inches)
• 2 eggs
• 1-3/4 cups water

1. For mix, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 6 months.
2. 1 batch.
3. For syrup, in a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth; add cinnamon stick. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard cinnamon stick. Transfer syrup to a storage container; cover and refrigerate for up to 3 weeks.
4. Pour mix into a large bowl. Whisk eggs and water; stir into dry ingredients just until moistened.
5. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Reheat syrup if desired; serve with pancakes.

flour, whole wheat flour, cranberries, buttermilk, sugar, baking soda, ground cinnamon, salt, sugar, cornstarch, cranberry juice, cinnamon, eggs, water

Taken from www.tasteofhome.com/recipes/cranberry-buttermilk-pancake-mix/ (may not work)