The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tasty whole-grain pancake mix

JMonkey's picture
JMonkey

Tasty whole-grain pancake mix



My daughter loves pancakes and I like them, too, so I like to be able to mix up a batch on short notice. This mix, which I've adapted from a recipe in The King Arthur Flour Baker's Companion, takes about 15 minutes to make, stays fresh in the fridge indefinitely, and is super easy to whip up into fresh pancakes. Plus, if you use whole wheat pastry flour, I guarantee that no one will know that these pancakes are made with 100% whole grains.

Ingredients for the mix:

  • 3.5 cups or 12.25 ounces Rolled Oats
  • 5 cups or 21.25 ounces Whole Wheat Pastry Flour
  • 3 Tbs or 1.5 ounces Sugar
  • 3 Tbs or 1.5 ounces Baking Powder
  • 1 Tbs Salt
  • 1 Tbs Baking Soda
  • 1 cup or 7 ounces vegetable oil (I used canola)

In a food processor, blender or coffee grinder, grind up the rolled oats so that they're well chopped but not quite a powder. Mix up all the dry ingredients well, and then add the oil slowly, continuing to mix. To check the consistency, take a clump and squeeze it in your hand. If it's sticks together, it's ready. If it's still very crumbly, add a bit more oil and try again. Put it in a covered container and pop it in the fridge.

When you're ready to make pancakes, take:
  • 1 cup of Mix, packed
  • 1.25 cups Buttermilk
  • 1 Egg
Mix it all up with a spoon, breaking up any clumps you see. Don't worry too much if it's lumpy, but you don't want any dry mix. Cover and let it sit for 20 minutes so that the whole grains can absorb the liquid. It seems like a long time to wait, but while you're waiting, you can brew coffee, fry up bacon, warm some maple syrup or get some scrambed eggs ready to go.

Heat up a pan or griddle so that drops of water will "dance" on the surface. One 3-inch pancake = 2 Tbs batter. They're ready to flip once the sides start to solidify and bubbles stop breaking on the top.

This recipe makes 12 three-inch pancakes. If you have leftovers, freeze them -- they warm up great in the toaster.
browndog's picture
browndog

They look perfect, JMonkey, as light and puffy as if they were made with white flour.

Just need that slosh of butter and syrup, a napkin under the chin, and a fork. 

syllymom's picture
syllymom

Yum!  They look good!!

Pancakes are so good and easy to make and I always try to find ways to get more "healthy" stuff in my kids (hubby included) so when I make pancakes I often sub some apple sauce in, add a bit of flax seed meal and use whole wheat (I'll have to find whole wheat pastry as regular is too heavy so I do have white and half whole wheat).  I have even finely grated a carrot in once. (think of carrot cake).  Yup, pancakes are good and good to hide stuff in too.

Sylvia

Thegreenbaker's picture
Thegreenbaker

I love that you hid carrot in pancakes sylvia!

 

lol!

 

It sounds like something I would try :D 

JMonkey's picture
JMonkey

Yeah, I try not to use regular whole wheat flour in quickbreads. It's usually too heavy and tough for me, though I did make a great banana bread once with it. The recipe was on the back of the KAF bag, so I thought, what the heck?

mse1152's picture
mse1152

Thanks, JMonkey.  Kenny likes to have waffles or pancakes with 'maple dip'.  These will work beautifully!

Sue 

weavershouse's picture
weavershouse

I'm going to mix this up tonight. Well, maybe not, I just looked at the time.

 

Do you grind your own whole wheat pastry flour? If you do what do you use for grain?                                                                     weavershouse

JMonkey's picture
JMonkey

I do grind my own -- I use soft white winter wheat, which is not just great for pancakes, but also works well in any quickbread, from waffles to muffins and cookies.

If you don't have access to soft white winter wheat, I know that Bob's Red Mill sells a good whole wheat pastry flour.