Friday, May 23, 2008

Homemade Whole Grain Pancake Mix

Homemade Whole Grain Pancake Mix
Adapted from King Arther Flour's Whole Grain Baking

Pancake Mix

4 cups (17 ounces) whole wheat flour (I like the kind ground from white wheat)
1 cup (4 1/2 ounces) white flour
3 1/2 cups (12 1/4 ounces) old-fashioned or rolled oats
3 tablespoons (1 1/2 ounces) sugar
3 tablespoons (1 1/2 ounces) baking powder
1 tablespoon salt
1 tablespoon baking soda
1/2 to 3/4 C Canola oil

To make the mix: Measure all ingredients except the oil into a large bowl. Put half of the mixture into a food processor with a blade, turn it on and quickly pour in about half the oil. Pour the mixture into the container you are going to store it in (I use a Ziploc bag and keep it in the freezer). Repeat with second half. Pour all of the mix back into the large bowl and stir it a little to incorporate the two batches. If the mix holds together when you squeeze some in your hand, it's just right. If it won't hold together, stir in tablespoonfuls of oil, one at a time, until the consistency is correct. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer. Yield: 10 cups dry mix.

To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large 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 15 minutes before cooking. (I only let it stand when I have time, and if it is too thick I add a little milk).

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 3 1/2-inch diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. When the edges look dry and bubbles come to the surface without breaking (after about 90 seconds, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side. Yield: a batch using one cup of the mix will make about ten 3 1/2-inch pancakes.

Note: If you don't have buttermilk in the house, but do have buttermilk powder, try this: In place of the buttermilk, add 2 tablespoons buttermilk powder to 1 cup of dry mix, then stir in 1/3 cup water and 1 large egg.

Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).

Waffles: If I want to make waffles I add and extra egg or two and I only put the yolks into the batter. Then I beat the whites until stiff and fold them into to batter as the very last step.




2 comments:

Ann Dee said...

This looks so good, Heather. How long does the mix last? I have a whole wheat pancake recipe that a neighbor gave to me but you have to soak the wheat in buttermilk overnight. It would be so nice to have a mix ready and waiting.

Heather said...

It is good! I like them plain, with chocolate chips, with nuts and or bananas etc. The recipe says "Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer". I keep it in the freezer in a ziploc bag. I almost always keep buttermilk on hand so I can make a batch in just a few minutes even if it's a busy week day.