Ingredients
3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
4 1/2 teaspoons ground cinnamon
1 teaspoon salt
ADDITIONAL INGREDIENTS (for each batch)
1 egg
3/4 cup milk
3 tablespoons vegetable oil
1/4 cup chopped dried apple (optional) or cranberries (optional)

Directions:
1.    In a large bowl, combine the first five ingredients. Transfer to a 1-qt. jar with a tight-fitting lid. Cover and store in a cool dry place for up to 6 months. Yield: 2 batches (3 cups total).
2.    To prepare pancakes: Place 1-1/2 cups mix in a bowl. In another bowl, whisk the egg, milk and oil. Stir in dried fruit if desired. Stir into pancake mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 2 batches (about 1-1/2 cups per batch).