Prep 7 mins
Cook 15 mins
I found this in the March 8, 2007 Edmonton Journal, and tried it the same night! It's a little different than my usual recipe, but a lot healthier, too! And you know it's a winner when the kids (ages 2 & 4) had thirds!! The Edmonton Journal says it's from Lorna Sass's WHOLE GRAINS (Publisher: Clarkson Potter). *Note that the Nutrition Facts will be off because you only use a third of the dry ingredients each time you make it!* --edited March 12/07-- I made this recipe this morning without buttermilk or even soured milk... just with milk. Still pretty good! Not as rich, but still tasty.
Make Ahead Pancake Mix
- 1⁄2 cup old fashioned oats (or other flaked rolled grains such as spelt, rye or kamut)
- 3 1⁄4 cups whole wheat pastry flour (I used regular whole wheat flour)
- 1⁄4 cup sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt (I used just one)
whole grain pancakes (use 1 1/3 cups mix)
- 2 large eggs
- 1 1⁄4 cups buttermilk, well-shaken (plus more if needed)
- 2 tablespoons butter, melted
- 1⁄2 teaspoon vanilla extract
- canola oil or safflower oil, for greasing the griddle
- Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
- Mix in pastry flour, sugar, baking powder, baking soda, and salt.
- Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
- When ready to make pancakes, lightly beat eggs in a large bowl.
- Blend in buttermilk, butter, and vanilla.
- Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
- Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
- When a drop of water thrown on the griddle sizzles, pour on 1/4 cup of batter for each pancake, leaving space between them for the pancakes to spread. (If the batter is too thick to pour easily, stir in a few more tablespoons of buttermilk.).
- When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
- Cook until brown on the second side (approx. 1-2 additional minutes).
- Serve immediately or keep warm in a single layer on a rack in a 200F oven.
This is just like what my mom used to make and it really brought back memories. I didn't have pastry flour, but used reg. whole wheat flour. I also used Buttermilk Substitution. Otherwise everything was the same. Thank you for sharing. Made for Fall PAC 08.