Thursday, September 25, 2014

Whole Grain Pancake Mix

Whole Grain Pancake Mix:
This recipe is from King Arthur Flour.

Pancake Mix:
4 Cups Whole Wheat Flour
1 Cup All-Purpose Flour
3 1/2 Cups Rolled Oats
3 TBS Granulated Sugar
3 TBS Baking Powder
1 TBS Salt
1TBS Baking Soda
1 Cup Vegetable Oil

Pancake Batter:
1 Cup Mix
1 Egg (or reconstituted powdered egg, 2 TBS powder +1/4 Cup water)
 1 Cup Buttermilk (can substitute 1 Cup of powdered buttermilk, 1 Cup of milk + 1 TBS vinegar, you can also use your whey from homemade yogurt, or plain yogurt and milk mixed together)

To make mix: grind the oats in a food processor until they are fine, but not a powder. Put flours, oats and other dry ingredients into a mixer and mix with a paddle. Slowly drizzle the oil while the mixer runs and it will turn into a slightly clumpy dry mix. Store in an airtight container up to two weeks at room temperature, or store in fridge or freeze indefinitely.

To make batter: Mix together 1 Cup mix, 1 Egg and 1 cup buttermilk and let stand for 20 min.  This will make 5-8 pancakes so adjust accordingly.

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