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
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.