Whole Grain Pancake Mix

  • Mix:
  • 4 C white whole wheat or whole wheat flour
  • 1 C flour
  • 3-1/2 cups old-fashioned oats
  • 3 Tbs. sugar
  • 3 Tbs. baking powder
  • 1 Tbs. salt
  • 1 Tbs. baking soda
  • 1 C canola oil

  • Pancakes:

  • 1 C homemade mix
  • 1 C buttermilk, or a combination of plain yogurt and milk; or 3/4 cup liquid whey
  • 1 egg

To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.

Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.

Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or alternative), and egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.

Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do). Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4' diameter pancake.

When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.

Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size.

Date Added:May 10, 2012
Classification:Quick Breads
Source:King Arthur Flour
Meals:Breakfast, Brunch
Course:Main Course

Assemble, Stovetop